Quick Chicken Sausage and Spinach Ravioli with Lemon Tomato Sauce

This speedy skillet dinner brings together savory Italian chicken sausage, tender spinach and ricotta ravioli and a bright, creamy lemon tomato sauce. It’s a complete meal in one pan that comes together in just 20 minutes – perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

The combination of juicy sausage, al dente ravioli and a tangy sauce made with sour cream, lemon and chicken stock is pure comfort food. Garnished with fresh scallion greens and served with lemon wedges, this dish is sure to become a family favorite.

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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 parts from green tops. Dice the tomato. Cut the lemon into wedges.
2. Heat a drizzle of vegetable oil in a large skillet over medium-high heat. Add the scallion whites, 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. Remove from 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. Reserve ½ cup of the pasta cooking water, then drain the ravioli. Tip: Gently shake the strainer to remove excess moisture.
4. Return the skillet with the sausage mixture to low heat. Stir in the chicken stock concentrate, a squeeze of lemon juice and a small splash of the reserved pasta water. Cook, scraping up any browned bits from the bottom, for 1-2 minutes. Stir in the sour cream and butter until melted and smooth. Season with salt and pepper. If the sauce is too thick, add more reserved pasta water a splash at a time until creamy.
5. Carefully fold the cooked ravioli into the sauce. Season with additional salt, pepper and lemon juice to taste.
6. Divide the ravioli mixture among bowls. Garnish with the sliced scallion greens. Serve with 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 package directions. Fresh ravioli cooks in 4-5 minutes; frozen may take a few minutes longer.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are good substitutes. For a dairy-free option, use a plain plant-based yogurt or cream.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prep the ingredients in advance. Cook and assemble just before serving for the best texture.