Quick Chicken Sausage and Spinach Ravioli with Lemon Tomato Sauce

This speedy pasta dish brings together tender spinach and ricotta ravioli with savory chicken sausage in a bright, creamy lemon tomato sauce. It’s a complete meal that comes together in just 20 minutes, making it ideal for busy weeknights when you crave something satisfying without the fuss.

The sauce starts with browned Italian chicken sausage and scallions, then gets a boost from fresh tomato, lemon and a touch of sour cream for richness. Toss in al dente ravioli and dinner is served. Garnish with scallion greens and extra lemon wedges for a fresh finish.

Log in to save recipes and build weekly shopping lists.

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. Wash and dry all produce. Thinly slice scallions, separating whites from greens. Dice tomato. Quarter lemon.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, sausage and Italian seasoning. Cook, breaking up meat into pieces, until sausage is browned and cooked through and scallions are softened, 3-5 minutes. Stir in tomato 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. Gently shake strainer to remove excess moisture.
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, 1-2 minutes. Stir in sour cream and 1 tbsp butter (2 tbsp for 4 servings). Season with salt and pepper. If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.
5. Carefully stir ravioli into pan with sauce. Season with salt, pepper and lemon juice to taste.
6. Divide ravioli mixture between bowls. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

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

Can I substitute the sour cream?

You can use heavy cream or Greek yogurt for a similar creamy texture, though the flavor will vary slightly.

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 broth.