Quick Chicken Sausage and Ravioli in Creamy Tomato Sauce

This speedy pasta dish brings together tender spinach and ricotta ravioli with savory Italian chicken sausage in a luscious creamy tomato sauce. Ready in just 20 minutes, it’s perfect for busy weeknights when you crave something satisfying without the fuss.

The sauce comes together quickly in one pan, using crushed tomatoes, sour cream and a touch of butter for richness. A squeeze of fresh lemon brightens every bite, while scallions add a pop of color and freshness. Buon appetito!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

0.5 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage, scallion whites and Italian Seasoning. Cook, breaking up meat into pieces, until sausage is browned and scallions are softened, 3-5 minutes (the sausage will finish cooking in Step 4). Stir in half the crushed tomatoes (all for 4 servings) and cook until just softened, 1-2 minutes. Turn off heat.
3. Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Tip: Gently shake strainer with ravioli in it to remove as much moisture as possible.
4. Stir stock concentrate, a squeeze of lemon juice and a small splash of reserved pasta cooking water into pan with sausage mixture. Cook over low heat, scraping up any browned bits from bottom of pan, until sausage is cooked through, 1-2 minutes more. Turn off heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Season with salt and pepper. Tip: If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.
5. Gently stir drained ravioli into pan with sauce. Season with salt, pepper and lemon juice to taste.
6. Divide pasta between plates or bowls. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, but adjust cooking time according to package directions. Fresh ravioli cooks in 4-5 minutes; frozen may take a minute or two longer.

How do I make this recipe dairy-free?

Substitute sour cream with a dairy-free alternative and use vegan butter or oil. The sauce will still be creamy.

Can I substitute the chicken sausage?

Absolutely. Use any ground meat or plant-based crumbles. Adjust seasoning to taste.