Quick Chicken Sausage and Spinach Ricotta Ravioli in Creamy Lemon 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 satisfying meal that comes together in just 20 minutes, making it perfect for busy weeknights.

The combination of tangy lemon, rich sour cream and aromatic Italian seasoning elevates simple ingredients into a restaurant-worthy dish. With minimal prep and one-pan cooking, you’ll have a delicious pasta dinner 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. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice the tomato. Quarter the lemon.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, chicken sausage and Italian seasoning. Cook, breaking up the meat into pieces, until sausage is browned and scallions are softened, 3-5 minutes (sausage will finish cooking later). Stir in the diced tomato and cook until just softened, 1-2 minutes. Turn off heat.
3. Once water is boiling, gently add ravioli to the 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, then drain. Gently shake the strainer to remove excess moisture.
4. Stir stock concentrate, a squeeze of lemon juice and a small splash of reserved pasta water into the pan with the sausage mixture. Cook over low heat, scraping up any browned bits, until sausage is cooked through, 1-2 minutes. Stir in sour cream and butter. Season with salt and pepper. If needed, add more reserved cooking water a splash at a time until sauce reaches a creamy consistency.
5. Carefully stir the drained ravioli into the pan with the sauce. Season with salt, pepper and additional lemon juice to taste.
6. Divide pasta between bowls. Garnish with scallion greens. Serve with 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 faster, so check for doneness.

Can I substitute the chicken sausage?

Absolutely. Ground pork, turkey or a plant-based sausage work well. Adjust seasoning as needed.

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.