Ravioli & Vegetables w/ Pesto

2 Tsp. olive or vegetable oil
8oz green beans (1 1/2)
1 Med. Yellow Pepper
3 Tbl. Basil Pesto
3 Roma (Plumb) Tomatoes (1/2, 1 C)
1/2 tsp. Salt
16oz Frozen Cheese Filled Ravioli or Tortellini

2 Tsp. Grated Lemon Peel
Lemon juice from lemon.

1.) In 12-inch nonstick skillet heat oil over medium heat. Cook green beans and bell pepper in oil about 5 minutes stirring frequently until tender-crisp. Stir in tomatoes and salt. Cook 3 minutes.

2.) Meanwhile cook ravioli as directed on package. In small bowl, mix basil pesto, lemon peel, lemon juice and sour cream (optional).

3.) Drain ravioli, return to saucepan. Toss ravioli, vegetable mixture and sour cream mixture.

Tortellini w/ potato roll on the side.

Potato Refrigerator Roll Dough

These are the rolls that I grew up with. My mom made these every Thanksgiving. I love them to death.

These may not be the prettiest rolls, but boy are they yummy.

Ingredients:
1 small Package Dry Yeast (2.5 tsp. yeast)-SAF is best
1 ½ C. Warm Water (about 110*)
1 C. Unseasoned Mashed Potatoes
2/3 C. Sugar
2/3 C. Shortening
2 Eggs
1 ½ tsp. Salt
6-7 cups All purpose Flour (or 1 cup less when using bread flour)

Dissolve yeast in warm water in large bowl with some sugar. Stir in potatoes, sugar shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. (like a tumble routine to the dough). Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch down dough;

Casseroles: (these are the ones that I usually make)
Shape ¼ of the dough into 1” balls. Place into a lightly greased round layer pan (9x1.5”) Brush with softened margarine or butter. Let rise 1 hour. Heat oven to 400*. Bake until golden brown, about 15 minutes. Makes about 3 dozen rolls.

Crescent Rolls:
Roll ¼ of the Ref. dough into a 12” circle on a floured surface. Spread with softened margarine. Cut into 16 wedges (I usually omit the margarine and just do 8 wedges). Roll up tightly, beginning at the outer rounded edges, stretching dough as it is rolled. Place rolls with points underneath on greased cookie sheet; curve slightly. Brush with margarine. Let rise 1 hour. Heat oven to 400* (mine works best at 375*) bake for 15 minutes. Makes about 16 rolls for each ¼ of dough used. (or 8, in my case.)