Quick Chicken Sausage and Spinach Ricotta Ravioli with Lemon Tomato Sauce

This speedy pasta dish brings together tender spinach and ricotta ravioli with savory chicken sausage in a bright, creamy tomato lemon sauce. It’s a weeknight winner that comes together in just 25 minutes, using simple ingredients for a meal that feels special without the fuss.

The sauce comes together quickly in the same pan you cook the sausage, picking up all those delicious browned bits for extra flavor. A touch of sour cream and butter makes it luxuriously smooth, while fresh lemon juice and scallions add a pop of freshness. Serve it straight from the pan for a comforting dinner that the whole family will love.

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

18 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 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. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomatoes. Cut lemon into wedges.
2. Heat 2 tablespoons vegetable oil in a large pan over medium-high heat. Add scallion whites, chicken sausage, and Italian seasoning. Cook, breaking up the sausage into pieces, until browned and cooked through and scallions are softened, 3–5 minutes. Stir in diced tomatoes and cook until just softened, 1–2 minutes. Turn off heat.
3. Once water is boiling, gently add ravioli to the pot. Reduce heat to a simmer. Cook, stirring occasionally, until al dente and floating to the top, 4–5 minutes. Scoop out and reserve 1 cup of ravioli cooking water, then drain the ravioli. Tip: Gently shake the strainer with the drained ravioli to remove as much moisture as possible.
4. Stir chicken stock concentrates, a squeeze of lemon juice, and a small splash of reserved ravioli cooking water into the pan with the sausage. Cook on low, scraping up any browned bits from the bottom of the pan. Stir in sour cream and 2 tablespoons butter. Season with salt and pepper. Tip: Add more cooking water as needed to give the sauce a loose consistency.
5. Carefully stir the ravioli into the pan. (Tip: If the pan looks crowded, divide ravioli between bowls and spoon sauce over.) Season with salt, pepper, and a squeeze or two of lemon juice to taste.
6. Divide the ravioli mixture between bowls. Garnish with scallion greens. Serve with remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, but adjust the cooking time according to the package directions. Fresh ravioli cooks in 4–5 minutes; frozen may take a few minutes longer.

What can I substitute for sour cream?

You can use plain Greek yogurt or heavy cream for a similar creamy texture. For a dairy-free option, try coconut cream.

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 broth to loosen the sauce.