Quick Italian Chicken Sausage Ravioli with Lemon Cream Sauce

Get ready for a pasta dish that comes together in a flash! This recipe features tender spinach and ricotta ravioli paired with savory Italian chicken sausage, sweet grape tomatoes, and a luscious cream sauce brightened with fresh lemon. It’s the perfect quick and satisfying dinner for busy weeknights.

The secret to this dish is using fresh ravioli, which cooks in just a few minutes, and building a flavorful sauce right in the same pan. With minimal prep and cleanup, you’ll have a restaurant-quality meal on the table in no time. Let’s get cooking!

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Ingredients

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the spinach and ricotta ravioli and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 teaspoons of cooking oil in a large skillet over medium-high heat. Add the Italian chicken sausage mix and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
3. Add the grape tomatoes to the skillet and cook for 1-2 minutes until they start to soften. Stir in the Italian seasoning and cook for 30 seconds until fragrant.
4. Reduce heat to medium. Add the butter, sour cream, chicken stock concentrate, and the juice of half the lemon. Stir to combine and let the sauce simmer for 1-2 minutes until slightly thickened. Season with salt and black pepper to taste.
5. Add the cooked ravioli to the skillet and toss gently to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
6. Thinly slice the scallions. Serve the ravioli in bowls, garnished with sliced scallions and a squeeze of lemon from the remaining half.

Recipe Tips

FAQ

Can I use dried ravioli instead of fresh?

Yes, but cooking times will differ. Follow the package instructions for dried ravioli and adjust the sauce consistency with additional pasta water if needed.

What can I substitute for sour cream?

You can use heavy cream or Greek yogurt for a similar creamy texture. If using yogurt, add it at the end and do not boil to prevent curdling.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce.