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 sauce with a hint of lemon. It’s a satisfying meal that comes together in just 20 minutes, making it perfect for busy weeknights.

The sauce starts with browned Italian chicken sausage and scallions, then gets a boost from fresh diced tomato, chicken stock and a touch of sour cream and butter for richness. A squeeze of lemon juice at the end brightens everything up. 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

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 white and green parts. Dice the tomato. Cut the lemon into wedges.
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 ravioli. Reduce heat to a simmer and cook, stirring occasionally, until al dente and floating, 4-5 minutes. Scoop out and reserve ½ cup of the pasta cooking water, then drain the ravioli. Shake the strainer well to remove excess moisture.
4. Stir the chicken stock concentrate, a squeeze of lemon juice and a splash of the reserved pasta water into the pan with the sausage mixture. Cook over low heat, scraping up any browned bits. Stir in the sour cream and butter until melted and smooth. Season with salt and pepper. Add more pasta water as needed for a loose sauce.
5. Gently fold the cooked ravioli into the sauce. Season with additional salt, pepper and lemon juice to taste.
6. Divide the ravioli among bowls. Garnish with the sliced scallion greens. Serve with remaining lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

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

What can I substitute for chicken sausage?

You can use any fully cooked sausage, such as Italian turkey sausage or even plant-based sausage. Just ensure it’s cooked through before adding the tomato.

Can I make this dish dairy-free?

Yes, 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.