Quick Spinach Ricotta Ravioli with Chicken Sausage and Tomato Cream Sauce

This speedy pasta dish brings together tender spinach ricotta ravioli with savory Italian chicken sausage and a luscious tomato cream sauce. It’s a satisfying meal that comes together in a flash, perfect for busy weeknights when you crave something comforting and homemade.

The sauce is built on a base of browned sausage and scallions, then enriched with sour cream and butter for a velvety finish. Fresh tomatoes add brightness, while a squeeze of lemon juice balances the richness. Toss in the ravioli and dinner is served!

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Ingredients

18 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

18 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Remove sausage from casings and discard casings. Trim and thinly slice scallions, separating white and green parts. Core and seed tomatoes, then dice into ½-inch cubes. Cut lemon into wedges.
2. Heat 2 tablespoons vegetable oil in a large pan over medium-high heat. Add scallion whites, sausage and Italian seasoning, breaking up the meat into pieces. Cook, tossing, until sausage is browned and cooked through and scallions are softened, 3-5 minutes. Stir in tomatoes and cook until just softened, 1-2 minutes.
3. Once water boils, add ravioli to the pot. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Scoop out and reserve 1 cup of ravioli cooking water, then carefully drain. Tip: Gently shake the strainer with the drained ravioli to dry them as much as possible.
4. Reduce heat under the pan with sausage mixture to low. Add a squeeze of lemon juice, a splash of reserved ravioli cooking water and the chicken stock concentrates. Stir, scraping up any browned bits from the bottom of the pan. Stir in sour cream and 2 tablespoons butter. Season with salt and pepper. Tip: Add more cooking water as needed for a loose sauce consistency.
5. Carefully stir the drained ravioli into the pan. Season with salt, pepper and additional lemon juice to taste.
6. Divide the ravioli mixture between bowls and sprinkle with scallion greens. Serve with remaining lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, you can use frozen ravioli. Cook according to package directions, but note that cooking time may be slightly longer. Be sure to reserve some pasta water before draining.

What can I substitute for chicken sausage?

You can use any Italian-style sausage, such as pork or turkey sausage. For a vegetarian option, try plant-based sausage crumbles or omit the sausage and add extra vegetables like mushrooms or zucchini.

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 loosen the sauce.