Quick Chicken Sausage and Spinach Ricotta Ravioli with Creamy Tomato Lemon Sauce

This quick and satisfying pasta dish brings together tender spinach and ricotta ravioli with savory Italian chicken sausage in a luscious creamy tomato sauce brightened with lemon. Perfect for busy weeknights, it comes together in just 20 minutes using simple ingredients.

The sauce starts by browning chicken sausage with scallions and Italian seasoning, then tomatoes are added for freshness. A touch of sour cream and butter creates a silky finish that coats each ravioli beautifully. Garnish with scallion greens and serve with lemon wedges for a burst of citrus.

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 Cooking 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 the produce. 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 oil in a large pan over medium-high heat. Add the chicken sausage, scallion whites 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. Reduce the heat to a low simmer. 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. Return the pan with the sausage mixture to low heat. Stir in the chicken stock concentrate, a squeeze of lemon juice and a splash of the reserved pasta water. Cook, scraping up any browned bits, until the sausage is cooked through, 1-2 minutes. Turn off the heat. Stir in the sour cream and butter until melted and the sauce is creamy. Season with salt and pepper. If the sauce is too thick, add more reserved pasta water a splash at a time.
5. Gently fold the drained ravioli into the sauce. Season with additional salt, pepper and lemon juice to taste.
6. Divide the pasta among plates or bowls. Garnish with the 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 keep an eye on them.

Can I substitute the chicken sausage?

Absolutely. Italian pork sausage or a plant-based sausage would work well. Just 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 with a splash of water or broth to refresh the sauce.