Quick Chicken Sausage and Spinach Ravioli in Creamy Tomato Sauce

This quick and satisfying pasta dish brings together tender spinach and ricotta ravioli with savory Italian chicken sausage in a creamy tomato sauce. Ready in just 20 minutes, it’s perfect for busy weeknights when you crave something comforting but don’t have hours to spend in the kitchen.

The sauce comes together quickly using pantry staples like chicken stock concentrate, sour cream and a touch of butter. Fresh scallions and a squeeze of lemon brighten the flavors, making every bite feel special. Serve it with lemon wedges on the side for an extra pop of citrus.

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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. Wash and dry all produce. Thinly slice the scallions, separating the white parts from the green tops. Dice the tomato. Cut the lemon into quarters.
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, until browned and the scallions are softened, about 3-5 minutes. (The sausage will finish cooking later.) Stir in the diced tomato and cook until just softened, 1-2 minutes. Turn off the heat.
3. Once the water is boiling, gently add the ravioli. 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 ½ cup of the pasta cooking water, then drain the ravioli. Tip: Gently shake the strainer to remove as much moisture as possible.
4. Stir the chicken stock concentrate, a squeeze of lemon juice and a small splash of the reserved pasta water into the pan with the sausage mixture. Cook over low heat until the sausage is cooked through, scraping up any browned bits from the bottom of the pan, 1-2 minutes. Stir in the sour cream and 1 tablespoon of butter. Season with salt and pepper. Tip: If the sauce seems thick, add more reserved pasta water a splash at a time until it reaches a creamy consistency.
5. Carefully stir the cooked ravioli into the pan with 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 the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, but you’ll need to adjust the cooking time according to the package directions. Frozen ravioli may take a few minutes longer to cook.

What can I substitute for sour cream?

You can use Greek yogurt or heavy cream for a similar creamy texture. If using yogurt, stir it in at the very end and avoid boiling to prevent curdling.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore the sauce’s consistency.