Quick Chicken Sausage and Spinach Ravioli with Lemon Tomato Sauce

This quick and flavorful pasta dish brings together tender spinach and ricotta ravioli with savory Italian chicken sausage in a luscious lemon tomato sauce. Ready in about 20 minutes, it’s perfect for busy weeknights when you crave something comforting but don’t have hours to spend in the kitchen.

Fresh ravioli cooks in minutes, while the sauce comes together in one pan with simple ingredients like scallions, tomato, sour cream and a touch of butter. A squeeze of lemon brightens every bite, making this a balanced and satisfying meal the whole family will love.

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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 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

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. Thinly slice scallions, separating white and green parts. Dice the tomato. Cut the lemon into quarters.
2. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the scallion whites, chicken sausage and Italian seasoning. Cook, breaking the sausage into small 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. Reduce heat to a low simmer. Cook, stirring occasionally, until the ravioli are al dente and float to the top, 4-5 minutes. Reserve ½ cup of the pasta cooking water, then drain the ravioli. Shake the strainer well to remove excess moisture.
4. Stir the chicken stock concentrate, a squeeze of lemon juice and a 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 butter until melted and creamy. Season with salt and pepper. If the sauce is too thick, add more reserved pasta water a splash at a time.
5. Gently fold the cooked ravioli into the sauce. Season with additional salt, pepper and lemon juice to taste.
6. Divide the ravioli mixture among 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 the package directions. Fresh ravioli typically cooks in 4-5 minutes, while frozen may take a few minutes longer.

What can I substitute for Italian chicken sausage?

You can use any ground chicken or turkey seasoned with Italian herbs. Alternatively, sliced chicken sausage links work well too.

Can I make this dish dairy-free?

Substitute the butter with a dairy-free alternative and use a dairy-free sour cream or plain coconut yogurt. The sauce may be slightly thinner but will still be delicious.