Creamy Spinach-Ricotta Ravioli with Chicken Sausage, Tomato and Lemon

This creamy spinach-ricotta ravioli is a satisfying skillet pasta with savory Italian chicken sausage, juicy Roma tomato and a bright squeeze of lemon.

The sauce comes together right in the pan with stock concentrate, sour cream, butter and a splash of starchy ravioli water, coating each tender pasta pillow without weighing it down.

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Ingredients

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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

1 tablespoon 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. Wash and dry the produce. Bring a large pot of salted water to a boil. If the sausage is in casings, remove and discard the casings.
2. Trim and thinly slice the scallions, keeping the white parts and green parts separate. Core and seed the Roma tomato, then dice it into 1/2-inch pieces. Cut the lemon into wedges.
3. Heat the vegetable oil in a large pan over medium-high heat. Add the scallion whites, chicken sausage and Italian seasoning. Cook, breaking up the sausage as it browns, until the sausage is cooked through and the scallions have softened, 3 to 5 minutes.
4. Stir the diced tomato into the sausage mixture and cook just until slightly softened, 1 to 2 minutes.
5. When the water is boiling, add the spinach and ricotta ravioli. Cook, stirring occasionally, until the ravioli are al dente and float to the surface, 4 to 5 minutes.
6. Reserve 1/2 cup of the ravioli cooking water, then carefully drain the ravioli. Gently shake the strainer to remove excess water.
7. Reduce the heat under the sausage pan to low. Add a squeeze of lemon juice, a small splash of the reserved ravioli water and the chicken stock concentrate. Stir well, scraping up any browned bits from the bottom of the pan.
8. Stir in the butter and sour cream until the sauce is smooth. Season with salt and pepper. Add more reserved ravioli water as needed until the sauce is loose and creamy.
9. Gently fold the drained ravioli into the sauce, taking care not to tear them. Taste and adjust with more salt, pepper and lemon juice as desired.
10. Divide the ravioli between bowls. Sprinkle with the scallion greens and serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use fresh ravioli for this recipe?

Yes. The method is written for fresh spinach and ricotta ravioli, which cooks quickly and floats when nearly done.

Why should I save ravioli cooking water?

The reserved cooking water helps thin the pan sauce and allows the sour cream, butter and stock concentrate to coat the ravioli evenly.

How do I know the chicken sausage is fully cooked?

Cook the sausage until it is browned, broken into crumbles and cooked through before adding the tomato.

Can I make the sauce thinner?

Yes. Add the reserved ravioli cooking water a little at a time until the sauce reaches a loose, creamy consistency.

What allergens are in this recipe?

Based on the listed ingredients, the ravioli contains milk, eggs and wheat and the sour cream and butter contain milk.