Quick Chicken Sausage and Spinach Ravioli with Lemon Tomato Sauce

This speedy pasta dish brings together tender spinach and ricotta ravioli with savory Italian chicken sausage in a bright, creamy tomato sauce. The combination of tangy lemon, rich sour cream and aromatic Italian seasoning creates a restaurant-quality meal that comes together in just 20 minutes.

Perfect for busy weeknights, this one-pan wonder uses simple ingredients and minimal prep. The fresh ravioli cooks in minutes, while the sausage and tomato sauce develop deep flavor with the help of chicken stock concentrate and a touch of butter. Garnish with scallion greens for a fresh finish.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken SausageView 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

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable 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. Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Dice the tomato. Quarter the lemon.
2. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the scallion whites, Italian chicken sausage (casings removed if needed) and Italian seasoning. Cook, breaking up the sausage into pieces, until browned and cooked through, about 3-5 minutes. Stir in the diced tomato 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 heat to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve 1/2 cup of pasta cooking water, then drain the ravioli. Tip: Gently shake the strainer to remove excess moisture.
4. Stir the chicken stock concentrate, a squeeze of lemon juice and a small splash of the reserved pasta water into the pan with the sausage mixture. Cook over low heat, scraping up any browned bits from the bottom, for 1-2 minutes. Stir in the sour cream and 1 tablespoon butter until melted and smooth. Season with salt and pepper. If the sauce is too thick, add more reserved pasta water a splash at a time until creamy.
5. Carefully stir the cooked ravioli into the pan with the sauce. Season with additional salt, pepper and lemon juice to taste.
6. Divide the ravioli mixture between bowls. Garnish with the scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, but adjust the cooking time according to package directions. Fresh ravioli typically cooks in 4-5 minutes, while frozen may take longer.

What can I substitute for Italian chicken sausage?

You can use regular Italian sausage (pork or turkey) or even sliced chicken breast with Italian seasoning. Adjust cooking time as needed.

Is there a dairy-free alternative for sour cream and butter?

Yes, you can use dairy-free sour cream and vegan butter. The sauce will still be creamy and delicious.