Quick Chicken Sausage and Spinach Ravioli with Lemon Tomato Sauce

This skillet dinner is all about big flavor with minimal effort. Juicy Italian chicken sausage, tender spinach and ricotta ravioli and a bright lemon-tomato sauce come together in under 30 minutes. It’s the kind of meal that feels special enough for a weekend but quick enough for a busy Tuesday.

The sauce comes together in the same pan you cook the sausage, so every bit of flavor is captured. A touch of sour cream and butter makes it luxuriously creamy, while fresh lemon juice keeps it bright. Garnish with scallion greens for a pop of color and freshness.

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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

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 and green parts. Dice the tomato. Quarter the lemon.
2. Heat a drizzle of 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 fresh ravioli. Reduce heat to a low simmer and cook until al dente and floating, 4-5 minutes. Reserve ½ cup of pasta cooking water, then drain the ravioli in a strainer, shaking gently to remove excess moisture.
4. Stir the chicken stock concentrate, a squeeze of lemon juice and a splash of reserved pasta water into the pan with the sausage mixture. Cook over low heat, scraping up any browned bits, for 1-2 minutes. Stir in the sour cream and butter until melted and smooth. Season with salt and pepper. If the sauce seems thick, add more reserved pasta water a splash at a time until creamy.
5. Gently fold the drained ravioli into the sauce. Taste and adjust seasoning with salt, pepper and additional lemon juice if desired.
6. Divide the ravioli mixture among bowls. Garnish with the scallion greens and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of ravioli?

Yes, you can substitute any fresh ravioli, such as cheese or mushroom. Adjust cooking time according to package directions.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream. The sauce may be slightly thinner but will still be delicious.

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 to refresh the sauce.