Quick Italian Sausage and Spinach Ricotta Ravioli with Creamy Tomato Sauce

Craving a comforting Italian meal but short on time? This pork sausage and spinach ricotta ravioli dish comes together in a flash, thanks to fresh ravioli that cooks in minutes. The creamy tomato sauce, enriched with sour cream and butter, perfectly coats each tender pasta pillow.

Juicy Italian pork sausage, scallions and a touch of lemon brighten the sauce, making every bite satisfying. It’s an easy, delicious dinner that feels special without the fuss. Buon appetito!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 unit Crushed TomatoesView 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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Quarter the lemon.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage, scallion whites and Italian seasoning. Cook, breaking up meat into pieces, until sausage is browned and scallions are softened, 3-5 minutes (sausage will finish cooking later). Stir in half the crushed tomatoes (all for 4 servings) and cook until just softened, 1-2 minutes. Turn off heat.
3. Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Gently shake strainer to remove excess moisture.
4. Stir stock concentrate, a squeeze of lemon juice and a small splash of reserved pasta cooking water into pan with sausage mixture. Cook over low heat, scraping up any browned bits, until sausage is cooked through, 1-2 minutes more. Turn off heat. Stir in sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) until melted and combined. Season with salt and pepper. If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.
5. Gently stir drained ravioli into pan with sauce. Season with salt, pepper and lemon juice to taste.
6. Divide pasta between plates or bowls. Garnish with scallion greens. Serve with any 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 package instructions for dried ravioli and adjust sauce consistency with additional pasta water if needed.

Can I substitute the pork sausage?

Absolutely! Chicken or turkey Italian sausage works well or use a plant-based sausage for a vegetarian option.

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.