Quick Italian Chicken Sausage and Spinach Ravioli with Lemon Tomato Sauce

This speedy pasta dish brings together fresh spinach and ricotta ravioli with savory Italian chicken sausage, all tossed in a bright lemon-tomato cream sauce. It’s a comforting yet light meal that comes together in a flash-perfect for those busy weeknights when you crave something homemade but don’t have hours to spend in the kitchen.

The sauce starts with browned sausage and scallions, then gets a boost from diced tomato, chicken stock and a squeeze of lemon. Stirring in sour cream and butter creates a luscious, creamy finish that coats every ravioli perfectly. Garnish with scallion greens and serve with lemon wedges for a fresh pop of flavor.

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 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, wash and dry all produce. Trim and thinly slice scallions, separating white parts from green tops. Dice the tomato. Quarter the lemon.
2. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the scallion whites, chicken sausage and Italian seasoning. Cook, breaking the meat into pieces, until the sausage is browned and cooked through and the scallions have 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 to a low simmer and cook, stirring occasionally, until the ravioli are al dente and float to the top, about 4-5 minutes. Reserve ½ cup of 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 small splash of reserved pasta water into the pan with the sausage mixture. Cook over low heat, scraping up any browned bits from the bottom, for 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 stir the drained 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 scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, you can use frozen ravioli, but adjust the cooking time according to package directions. Fresh ravioli typically cooks in 4-5 minutes, while frozen may take a few minutes longer.

What can I substitute for sour cream?

You can use Greek yogurt or crème fraîche as a substitute for sour cream. Both will provide a similar creamy texture and tangy flavor.

How do I store leftovers?

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