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Ingredients

Directions

  • Bring large covered pot of hot water to boiling.

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  • 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.

  • Stir together pesto and sour cream in small bowl.

  • 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.

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