It's what's for dinner

2 t. 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
3 roma tomatoes, cut into 1/2 inch pieces
1/2 t. salt
16 oz frozen cheese-filled ravioli (from 24 oz bag)
1/2 c. sour cream
3 T. Basil Pesto (either purchased or homemade)
2 t. grated lemon peel

1. In 12-inch skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
2. Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, Basil Pesto, and lemon peel.
3. Drain ravioli; return to saucepan. Toss ravioli, vegetable mixture, and sour cream mixture.