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Spring Ravioli with Pesto Cream Recipe

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This recipe for Spring Ravioli with Pesto Cream is from The Loftness Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cubed chicken
2 tsp olive or vegetable oil
8 oz asparagus (1” pieces)
½ c yellow pepper (1/2” pieces)
1 c roma tomatoes (1/2” pieces)
½ tsp salt
16 oz frozen cheese filled ravioli (half of 24 oz bag)
½ c sour cream
3 Tbsp basil pesto
2 tsp grated lemon peel
Directions:
Directions:
1. Heat oil in 12” skilled. Cook asparagus and pepper 5 minutes until crisp tender. Stir in tomatoes and salt. Cook 3 minutes.
2. While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.
3. Toss hot cooked ravioli with vegetables, sour cream mixture and chicken.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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