Quick Italian Sausage and Spinach Ravioli with Lemon Tomato Sauce

This speedy pasta dish brings together tender spinach and ricotta ravioli with savory Italian chicken sausage in a bright, creamy tomato sauce. The sauce comes together in the same pan as the sausage, picking up all those delicious browned bits for maximum flavor. Fresh grape tomatoes and a squeeze of lemon add a pop of acidity that balances the richness of the sour cream and butter.

Best of all, this meal comes together in just 20 minutes, making it an ideal choice for busy weeknights. The fresh ravioli cooks in minutes and the sauce is ready before you know it. Garnish with scallion greens and serve with lemon wedges for a restaurant-quality dinner 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

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. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. 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 up the meat into pieces, until the sausage is browned and scallions are softened, about 3-5 minutes. Stir in the 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 to a low simmer and cook, stirring occasionally, until the ravioli are al dente and floating to the top, 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 needed, stir in more reserved pasta water a splash at a time until the sauce reaches a creamy consistency.
5. Gently stir the drained ravioli into the pan with the sauce. Season with salt, pepper and additional lemon juice to taste.
6. Divide the pasta between plates or bowls. Garnish with the scallion greens. Serve with any 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. Fresh ravioli typically cooks in 4-5 minutes, while frozen may take a few minutes longer.

What can I substitute for chicken sausage?

You can use any Italian-style sausage, such as pork or turkey sausage. If using raw sausage, ensure it is fully cooked through.

How do I make this dish dairy-free?

Substitute the butter with a dairy-free alternative and use a dairy-free sour cream or omit it. The sauce may be less creamy, but still flavorful.