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

This speedy pasta dish brings together savory chicken sausage, tender spinach-ricotta ravioli, and a bright lemon-tomato sauce. It’s a perfect weeknight dinner that feels special but comes together in just 20 minutes.

The sauce starts with browning Italian chicken sausage with scallions and Italian seasoning, then grape tomatoes are added for a burst of sweetness. A splash of chicken stock and a squeeze of lemon juice deglaze the pan, while sour cream and butter create a luscious, creamy finish. Toss in the cooked ravioli and you have a restaurant-quality meal at home.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView 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

0.25 cup 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. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Halve the grape tomatoes. Quarter the lemon.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add the Italian chicken sausage, scallion whites, and Italian seasoning. Cook, breaking the sausage into pieces, until browned and the scallions are softened, about 3-5 minutes. Stir in the halved tomatoes 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. 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 small 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 of the pan, until the sausage is cooked through, 1-2 minutes. Stir in the sour cream and butter until melted and combined. Season with salt and pepper. If the sauce is too thick, add more reserved pasta water a splash at a time until creamy.
5. Gently fold the drained ravioli into the sauce. Season with additional salt and pepper, and add more lemon juice to taste.
6. Divide the pasta among plates or bowls. Garnish with the scallion greens. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use dried ravioli instead of fresh?

Yes, but cooking time will be longer. Follow the package instructions for dried ravioli and adjust the sauce consistency with extra pasta water if needed.

Can I substitute the chicken sausage with another protein?

Absolutely. Italian turkey sausage or even crumbled 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 with a splash of water or broth to refresh the sauce.