20-Minute Chicken Sausage and Spinach Ravioli with Creamy Tomato Sauce

This speedy pasta dish brings together tender spinach and ricotta ravioli with savory Italian chicken sausage, all tossed in a luscious creamy tomato sauce. It’s a complete meal that comes together in just 20 minutes, making it ideal for hectic weeknights when you crave something comforting but don’t have hours to spend in the kitchen.

The sauce starts with browned sausage and scallions, then gets a boost from fresh tomato, chicken stock and a touch of sour cream for richness. Fresh ravioli cooks in minutes and a final squeeze of lemon brightens every bite. Garnish with scallion greens and serve with lemon wedges for a restaurant-quality dinner at home.

Log in to save recipes and build weekly shopping lists.

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 scallion whites, chicken sausage and Italian seasoning. Cook, breaking up the sausage into small pieces, until browned and scallions are softened, about 3-5 minutes (sausage will finish cooking later). Stir in diced tomato and cook until just softened, 1-2 minutes. Turn off heat.
3. Once water is boiling, gently add ravioli. Reduce heat to a low simmer. Cook, stirring occasionally, until ravioli are al dente and float to the top, 4-5 minutes. Reserve ½ cup of pasta cooking water, then drain. Gently shake the strainer to remove excess moisture.
4. Stir the stock concentrate, a squeeze of lemon juice and a splash of reserved pasta water into the pan with sausage mixture. Cook over low heat, scraping up browned bits, until sausage is cooked through, 1-2 minutes. Stir in sour cream and butter until melted and smooth. Season with salt and pepper. If needed, add more reserved pasta water a splash at a time for a creamy consistency.
5. Carefully fold the drained ravioli into the sauce. Season with additional salt, pepper and lemon juice to taste.
6. Divide ravioli among bowls. Garnish with scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, but adjust cooking time according to package directions. Frozen ravioli may take a couple of minutes longer.

How do I make this dish dairy-free?

Substitute the butter with a dairy-free alternative and use a dairy-free sour cream or omit it and add a splash of unsweetened almond milk for creaminess.

Can I add vegetables?

Absolutely! Sautéed mushrooms, zucchini or bell peppers would be great additions. Add them with the sausage in step 2.