Quick Spinach Ricotta Ravioli with Chicken Sausage and Tomato Cream Sauce

This quick and flavorful pasta dish brings together tender spinach ricotta ravioli with savory Italian chicken sausage and a creamy tomato sauce. The fresh ravioli cooks in minutes, making this an ideal weeknight dinner that tastes like it simmered for hours.

The sauce comes together in the same pan as the sausage, picking up all those delicious browned bits. A touch of sour cream and butter creates a luscious, velvety texture that coats every ravioli perfectly. Finish with a squeeze of fresh lemon and sliced scallions for a bright, fresh pop of flavor.

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Ingredients

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Remove sausage from casings; discard casings. Thinly slice scallions, keeping whites and greens separate. Core and seed the tomato, then dice into ½-inch cubes. Cut the lemon into wedges.
2. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add scallion whites, sausage and Italian seasoning, breaking up the meat into pieces. Cook, tossing, until sausage is browned and cooked through and scallions are softened, 3-5 minutes. Stir in the diced tomato and cook until just softened, 1-2 minutes.
3. Once water boils, add ravioli to the pot. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Scoop out and reserve ½ cup of ravioli cooking water, then carefully drain. Tip: Gently shake the strainer with the drained ravioli to remove as much moisture as possible.
4. Reduce heat under the pan with sausage mixture to low. Add a squeeze of lemon juice, a small splash of reserved ravioli cooking water and the chicken stock concentrate. Stir, scraping up any browned bits from the bottom of the pan. Stir in 1 tablespoon butter and sour cream. Season with salt and pepper. Tip: Add more cooking water as needed to give the sauce a loose consistency.
5. Carefully stir the drained ravioli into the pan. Season with salt, pepper and a squeeze or two of lemon juice to taste.
6. Divide the ravioli mixture between bowls and sprinkle with scallion greens. Serve any remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, frozen ravioli works well. Cook according to package directions, usually a minute or two longer than fresh. Adjust the cooking time accordingly.

Can I substitute the chicken sausage with another protein?

Absolutely. Italian pork sausage, turkey sausage or even crumbled tofu can be used. Adjust cooking time as needed to ensure the protein is fully cooked.

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 loosen the sauce.