Quick Chicken Sausage and Spinach Ravioli with Lemon Tomato Sauce

This speedy skillet dinner brings together savory Italian chicken sausage, tender spinach-and-ricotta ravioli and a bright lemon-tomato sauce that comes together in minutes. It’s the perfect solution for a busy weeknight when you want something comforting but don’t have hours to spend in the kitchen.

Fresh ravioli cooks in just a few minutes, while the sausage and scallions brown in a single pan. A touch of sour cream and butter makes the sauce luxuriously creamy, while lemon juice and tomato keep it fresh. Garnish with scallion greens for a pop of color and flavor.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 drizzle of vegetable 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 heat to a simmer. Cook, stirring occasionally, until al dente and floating, 4-5 minutes. Scoop out and reserve ½ cup ravioli 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 ravioli water into the pan with sausage mixture. Cook over low heat, stirring and scraping up browned bits, 1-2 minutes. Stir in sour cream and butter until melted. Season with salt and pepper. Add more cooking water as needed until sauce is creamy.
5. Carefully stir ravioli into the pan with sauce. Season with salt, pepper and lemon juice to taste.
6. Divide ravioli mixture between 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. Fresh ravioli cooks in 4-5 minutes; frozen may take a minute or two longer.

Can I substitute the chicken sausage with another protein?

Absolutely. Mild or spicy Italian pork sausage or turkey sausage work well. Just ensure it’s fully cooked through.

How do I store leftovers?

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