Pesto ravioli primavera

I started a cream sauce while browning beef kielbasa (which I divided into four segments and froze three of them) but I never got the cream sauce done... So, I made this:

- about 1.5 cups diced beef kielbasa
- 2 tablespoons butter
- 1 teaspoon extra virgin olive oil
- 2 teaspoons flour
- about 2 tablespoons garden fresh dill
- 1 large leave sorrel
- about 7 basil leaves
- 2 cups peas
- 2 cups cauliflower, carrots and broccoli
- 2 packages trader Joe's ravioli

I put the butter in my Le Creuset skillet and browned the meat. I carefully pushed the meat to the side, added the oil, and incorporated the flour as if I were going to start a cream sauce. I added all the herbs.

Meanwhile, I cooked the ravioli and added the vegetables so it could all cook at the same
time.

The sauce smelled so fragrant I opted not to make the cream sauce after all. The family ate it all.