Pesto Ravioli With Vegetables

Pesto Ravioli With Vegetables
Servings: 6 Prep 5 mins Cook 8 mins


  • 1 tablespoon olive oil
  • 1/4 cup chopped red onion
  • 1 box (10 ounces) frozen peas and carrots, thawed
  • 1/3 cup prepared pesto
  • 1 cup light sour cream
  • 1 bag (1 pound) frozen mini round or square cheese ravioli

Make It

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.