Quick Chicken Sausage and Spinach Ravioli with Creamy Lemon Sauce

This speedy pasta dish brings together tender spinach and ricotta ravioli with savory chicken sausage in a luscious, creamy sauce brightened with lemon. It’s a perfect solution for busy weeknights when you want something satisfying without spending hours in the kitchen.

The sauce comes together in the same pan where you cook the sausage, picking up all those delicious browned bits for maximum flavor. With just a handful of ingredients and minimal prep, you’ll have a restaurant-quality meal on the table in no time.

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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 Sausage MixView 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 the scallions and thinly slice them, separating the white parts from the green tops. Dice the tomato. Cut the lemon into wedges.
2. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the scallion whites, Italian chicken sausage mix and Italian seasoning. Cook, breaking the sausage into small pieces with a spoon, until the sausage is browned and cooked through and the scallions are softened, about 4-6 minutes.
3. Stir the diced tomato into the pan with the sausage and cook over medium-high heat until just softened, 1-2 minutes. Turn off the heat.
4. Once the water is boiling, gently add the ravioli to the pot. Reduce the heat to a low simmer. Cook, stirring occasionally, until the ravioli are al dente and float to the top, 4-5 minutes. Reserve about ½ cup of the pasta cooking water, then drain the ravioli. Gently shake the strainer to remove excess moisture.
5. While the ravioli cook, stir the chicken stock concentrate, a squeeze of lemon juice and a small splash of the reserved pasta cooking water into the pan with the sausage mixture. Cook over low heat, scraping up any browned bits from the bottom of the pan, for 1-2 minutes. Stir in the sour cream and butter until melted and smooth. Season with salt and pepper. If the sauce seems too thick, add more reserved pasta water a splash at a time until it reaches a creamy consistency.
6. Carefully stir the cooked ravioli into the pan with the sauce. Season with additional salt, pepper and lemon juice to taste. Divide the ravioli between bowls and garnish with the sliced scallion greens. Serve with the remaining lemon wedges on the side.

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 much faster, so keep an eye on it.

What can I substitute for sour cream?

You can use plain Greek yogurt or crème fraîche for a similar tangy creaminess. For a dairy-free option, try a plant-based sour cream or coconut cream.

Can I make this dish ahead of time?

This dish is best served immediately, as the ravioli can absorb the sauce and become soft. If you have leftovers, store them in an airtight container in the fridge for up to 2 days and reheat gently with a splash of water or broth.