Chicken Sausage and Mushroom Ravioli with Tomato Cream Sauce and Ricotta

This chicken sausage and mushroom ravioli is the ultimate quick and satisfying dinner. Tender mushroom ravioli are tossed with savory chicken sausage, earthy mushrooms and a rich tomato cream sauce, then topped with a fluffy dollop of ricotta. It’s a restaurant-quality meal you can make at home in just 20 minutes.

The creamy tomato sauce comes together easily with marinara, cream cheese and a touch of mushroom stock concentrate for deep flavor. The ricotta dollop adds a cool, creamy contrast that makes every bite irresistible. Perfect for busy weeknights when you want something delicious without the fuss.

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Ingredients

7 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and slice mushrooms into ¼-inch-thick pieces (skip if pre-sliced). Cut any larger grape tomatoes in half lengthwise. In a small bowl, stir ricotta with 1 tsp olive oil (2 tsp for 4 servings) and a pinch of salt and pepper; set aside.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. After 4 minutes, add another drizzle of olive oil, then add tomatoes and half the Italian seasoning (all for 4 servings). Cook until tomatoes soften, 2-3 minutes. Stir in mushroom stock concentrate, cream cheese, half the marinara (all for 4 servings) and ¼ cup water (⅓ cup for 4). Bring to a simmer and cook until cream cheese melts and sauce thickens, 1-3 minutes. Remove from heat.
3. Once water is boiling, add ravioli and cook until tender and floating, 3-4 minutes. Reserve ¼ cup pasta cooking water, then drain.
4. Add drained ravioli and 1 TBSP butter (2 TBSP for 4 servings) to the pan with sauce; toss to coat. If sauce is too thick, stir in reserved pasta water 1 TBSP at a time until creamy. Taste and adjust seasoning with salt and pepper. Divide pasta between bowls, dollop ricotta in the center and finish with a crack of black pepper.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Yes, you can substitute with cheese or spinach ravioli. Adjust cooking time according to package directions.

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 milk to restore creaminess.

Can I make this vegetarian?

Absolutely! Omit the chicken sausage and add extra mushrooms or a plant-based sausage alternative.