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, all tossed in a bright and creamy lemon tomato sauce. It’s a satisfying meal that comes together in no time, perfect for those busy evenings when you crave something comforting but don’t want to spend hours in the kitchen.

The combination of juicy tomatoes, zesty lemon and rich sour cream creates a luscious sauce that coats each ravioli perfectly. With minimal prep and cook time, you’ll have a restaurant-quality dinner on the table in just 20 minutes.

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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. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Quarter lemon.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, sausage and Italian seasoning. Cook, breaking up meat into pieces, until sausage is browned and cooked through and scallions are softened, 3-5 minutes. Stir in tomato and cook until just softened, 1-2 minutes. Turn off heat.
3. Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve ½ cup pasta cooking water, then drain. Gently shake strainer to remove excess moisture.
4. Stir stock concentrate, a squeeze of lemon juice and a small splash of reserved pasta cooking water into pan with sausage mixture. Cook over low heat, scraping up any browned bits from bottom of pan, 1-2 minutes. Stir in sour cream and 1 tbsp butter. Season with salt and pepper. If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.
5. Carefully stir ravioli into pan with sauce. Season with salt, pepper and lemon juice to taste.
6. Divide ravioli mixture between 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 cook according to package directions, as frozen ravioli may take a few minutes longer.

Can I substitute the chicken sausage with another protein?

Absolutely. Turkey or pork sausage would work well or you can use plant-based sausage for a vegetarian option.

How do I store leftovers?

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