1. Bring large covered pot of hot water to boiling.
2. Meanwhile, heat the oil in a medium-size nonstick skillet. Add the onion; cook for 3 minutes or until softened. Stir in the peas and carrots. Remove the skillet from the heat.
3. Stir together pesto and sour cream in small bowl.
4. Add ravioli to boiling water; cook 5 minutes or until ravioli float to top. Drain; return ravioli to pot. Stir in onion mixture and pesto-cream. Spoon into shallow serving bowls. Makes 6 servings.