Spring Ravioli with Pesto Cream

INGREDIENTS

2 tsp

olive or vegetable oil

8 oz

green beans, cut into 1 1/2-inch pieces

1/2

medium yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)

roma (plum) tomatoes, cut into 1/2-inch pieces (1 cup)

1/2 tsp

salt

16 oz

frozen cheese-filled ravioli (from 24-ounce bag)

1/2 cup

sour cream

3 tbsp

basil pesto

2 tsp

grated lemon peel