Quick Chicken Sausage and Spinach Ricotta Ravioli with Lemon Tomato Sauce

This speedy pasta dish brings together tender spinach and ricotta ravioli with savory Italian chicken sausage and a bright lemon tomato sauce. It’s a complete meal that comes together in about 20 minutes, perfect for busy 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 diced tomato, chicken stock and a touch of sour cream for creaminess. A squeeze of fresh lemon juice brightens everything up, while the ravioli cooks directly in the pot, becoming perfectly al dente in just a few minutes. Garnish with scallion greens and serve with extra lemon wedges for a fresh finish.

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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

1 tablespoon 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. Trim and thinly slice scallions, separating the white parts from the green parts. Dice the tomato. Cut the lemon into wedges.
2. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the scallion whites, Italian chicken sausage (casings removed if needed) and Italian seasoning. Cook, breaking up 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 to the pot. Reduce heat to a simmer. Cook, stirring occasionally, until the ravioli are al dente and float to the top, 4-5 minutes. Scoop out and reserve 1/2 cup of the ravioli cooking water, then drain the ravioli. Tip: Gently shake the strainer to remove excess moisture.
4. Stir the chicken stock concentrate, a squeeze of lemon juice and a small splash of the reserved ravioli cooking water into the pan with the sausage mixture. Cook over low heat, scraping up any browned bits from the bottom of the pan. Stir in the sour cream and 1 tablespoon butter until smooth. Season with salt and pepper. Tip: Add more cooking water as needed to achieve a loose, creamy sauce.
5. Carefully stir the cooked ravioli into the pan, coating them evenly with the sauce. Season with additional salt, pepper and lemon juice to taste.
6. Divide the ravioli mixture between bowls. Garnish with the sliced scallion greens. Serve with remaining lemon wedges on the side for squeezing over the top.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, but you may need to increase the cooking time by 1-2 minutes. Follow the package directions for frozen ravioli.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes. Use the same amount.

Can I make this dish vegetarian?

Absolutely! Omit the chicken sausage and use a vegetable stock concentrate. Add extra vegetables like mushrooms or zucchini for heartiness.