Quick Spinach Ricotta Ravioli with Chicken Sausage and Tomato Sauce

This quick and satisfying pasta dish brings together tender spinach and ricotta ravioli with savory Italian chicken sausage and juicy tomatoes. The creamy sauce, brightened with lemon and enriched with sour cream, coats every bite beautifully.

Ready in about 20 minutes, this recipe is perfect for a busy weeknight when you want something delicious without spending hours in the kitchen. The fresh ravioli cooks in minutes, while the sausage and tomato sauce come together in one pan for easy cleanup.

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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 SausageView 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

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. Thinly slice the scallions, separating white and green parts. Dice the tomato into ½-inch cubes. Cut the lemon into quarters.
2. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the scallion whites, Italian chicken sausage (casings removed if needed) and Italian seasoning. Cook, breaking up the sausage into small pieces, until browned and cooked through, about 3-5 minutes. Stir in the diced tomato and cook until just softened, 1-2 minutes.
3. Once the water is boiling, gently add the fresh ravioli. Reduce heat to a simmer and cook until al dente and floating, 4-5 minutes, stirring occasionally. Reserve ½ cup of the pasta cooking water, then drain the ravioli. Shake the strainer well to remove excess moisture.
4. Reduce heat under the sausage mixture to low. Stir in the chicken stock concentrate, a squeeze of lemon juice and a small splash of the reserved pasta water. Scrape up any browned bits from the pan. Add the sour cream and 1 tablespoon butter, stirring until smooth. Season with salt and pepper. If the sauce seems thick, add more pasta water to loosen it.
5. Gently fold the cooked ravioli into the sauce. Season with additional salt, pepper and lemon juice to taste.
6. Divide the ravioli among bowls, sprinkle with scallion greens and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with pork or turkey Italian sausage. Adjust cooking time as needed to ensure it’s fully cooked.

How do I store leftovers?

Store 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.

Can I make this vegetarian?

Absolutely! Omit the sausage and add extra vegetables like mushrooms or zucchini. Use vegetable stock concentrate instead of chicken.