Creamy Chicken Sausage and Spinach Ricotta Ravioli with Roasted Peppers

Craving a dish that feels like a ray of sunshine on a plate? This creamy chicken sausage and spinach ricotta ravioli is exactly that. Tender pasta pillows stuffed with ricotta and spinach are enveloped in a luscious, lemony sauce studded with roasted bell peppers and tomatoes. The savory Italian chicken sausage adds a hearty touch, while Parmesan and lemon zest brighten every bite.

This recipe comes together in about 40 minutes, making it perfect for a weeknight dinner that feels special. The roasted vegetables add a smoky sweetness that balances the creamy sauce beautifully. Serve it with extra lemon wedges for a fresh finish.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (200°C) with a rack in the middle. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve the bell pepper and remove the stem and seeds. Cut the tomato into 6 wedges. Peel and thinly slice the garlic. Zest the lemon, then cut it into quarters.
2. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the Italian chicken sausage mix and cook, breaking it up into pieces, until cooked through, 4-6 minutes. Transfer to a plate and set aside.
3. Place the bell pepper halves and tomato wedges on a baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange the bell pepper cut side down. Roast on the middle rack until softened and browned, 20-25 minutes. Let the bell pepper cool slightly, then slice into thin strips.
4. When the vegetables are almost done, gently add the spinach and ricotta ravioli to the boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating, 4-5 minutes. Reserve ½ cup of pasta cooking water, then drain the ravioli.
5. Heat a drizzle of oil in the same pan used for the sausage over medium heat. Add the sliced garlic and cook, stirring, until softened, 2-3 minutes. Add the stock concentrate, cream cheese, sour cream, half the Parmesan (reserve the rest for serving), ¼ cup of the reserved pasta cooking water and 1 tablespoon butter. Whisk until smooth. Stir in the roasted tomato and sliced bell pepper. Squeeze in lemon juice to taste and season with salt and pepper. Return the cooked sausage to the pan and stir to combine.
6. Add the drained ravioli to the pan with the sauce. Gently toss until the ravioli are thoroughly coated. If the sauce is too thick, add a splash more pasta cooking water until creamy. Divide among plates, top with the remaining Parmesan and lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any fully cooked chicken or pork sausage. Just adjust cooking time as needed.

Can I make this dish vegetarian?

Absolutely! Omit the sausage and add extra roasted vegetables or a plant-based sausage alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to refresh the sauce.