Quick Italian Chicken Sausage and Spinach Ricotta Ravioli with Creamy Tomato Lemon Sauce

This quick and easy Italian-inspired dinner brings together savory chicken sausage, tender spinach and ricotta ravioli and a creamy tomato lemon sauce. It’s a perfect weeknight meal that comes together in under 30 minutes, with minimal prep and cleanup.

The sauce starts with diced tomatoes and Italian chicken sausage, cooked until browned and flavorful. Fresh ravioli cooks in minutes, then gets tossed in a luscious sauce made with sour cream, butter and a hint of lemon. Garnish with scallion greens for a fresh finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Quarter the lemon.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sausage, scallion whites and Italian seasoning. Cook, breaking up the meat into pieces, until the sausage is browned and scallions are softened, 3-5 minutes (the sausage will finish cooking in step 4). Stir in half the diced tomatoes (all for 4 servings) and cook until just softened, 1-2 minutes. Turn off the heat.
3. Once the water is boiling, gently add the ravioli to the pot. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve 1/2 cup pasta cooking water (1 cup for 4 servings), then drain. Gently shake the strainer to remove excess moisture.
4. Stir the stock concentrate, a squeeze of lemon juice and a small splash of reserved pasta cooking water into the pan with the sausage mixture. Cook over low heat, scraping up any browned bits from the bottom of the pan, until the sausage is cooked through, 1-2 minutes more. Turn off the heat. Stir in the sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) until melted and combined. Season with salt and pepper. If needed, stir in more reserved cooking water a splash at a time until the sauce reaches a creamy consistency.
5. Gently stir the drained ravioli into the pan with the sauce. Season with salt, pepper and lemon juice to taste.
6. Divide the pasta between plates or bowls. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, but you may need to adjust the cooking time according to the package instructions. Fresh ravioli cooks in 4-5 minutes, while frozen may take a bit longer.

Can I substitute the chicken sausage with another protein?

Absolutely! You can use Italian pork sausage, turkey sausage or even a plant-based sausage alternative. Adjust cooking time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or broth to refresh the sauce.