Quick Chicken Sausage and Spinach Ricotta Ravioli with Tomato Lemon Sauce

This speedy pasta dish brings together savory chicken sausage, tender spinach ricotta ravioli and a bright, creamy tomato lemon sauce. It’s a satisfying meal that comes together in no time, perfect for those busy weeknights when you crave something comforting but don’t want to spend hours in the kitchen.

The combination of Italian-seasoned chicken sausage, fresh tomatoes and a touch of lemon creates a flavorful sauce that coats each ravioli beautifully. With minimal prep and quick cooking, you’ll have a restaurant-quality dinner on the table in under 30 minutes.

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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, trim and thinly slice the scallions, separating the white parts from the green tops. Dice the tomato. Cut the lemon into quarters.
2. Heat a 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. 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 to the pot. Reduce the heat to a low simmer and cook, stirring occasionally, until the ravioli are al dente and float to the top, about 4-5 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the ravioli. Gently shake the strainer to remove excess moisture.
4. Stir the chicken stock concentrate, a squeeze of lemon juice and a splash of the reserved pasta water into the pan with the sausage mixture. Cook over low heat, scraping up any browned bits from the bottom, until the sausage is cooked through, 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 drained ravioli into the sauce. Season with additional salt, pepper and lemon juice to taste.
6. Divide the pasta among bowls. Garnish with the scallion greens and 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 the package instructions. Frozen ravioli may take a few minutes longer to cook.

Can I substitute the chicken sausage with another protein?

Absolutely! Ground turkey, pork or even a plant-based sausage would work well. Adjust cooking time 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 or microwave, adding a splash of water or broth to refresh the sauce.