Chicken Sausage & Mushroom Ravioli
in a Tomato Cream Sauce with Grape Tomatoes & Ricotta Dollop
Do you have a friend who is always turning heads? When it comes to pasta, ricotta is the pal who always steals the show. Add a generous dollop and people start staring. What’s not to love about a fluffy cloud of cheese perfectly positioned over a pile of mushroom ravioli dressed with a creamy tomato sauce? Just give folks at the table a heads-up before serving…We don’t want anyone getting whiplash!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Grape Tomatoes
4 ounce
Ricotta Cheese
(Contains Milk)
1 tablespoon
Italian Seasoning
14 ounce
Marinara Cup
1 unit
Mushroom Stock Concentrate
2 tablespoon
Cream Cheese
(Contains Milk)
9 ounce
Mushroom Ravioli
(Contains Eggs, Milk, Wheat)
9 ounce
Italian Chicken Sausage Mix
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Cut any larger tomatoes in half lengthwise. Open ricotta; stir in 1 tsp olive oil (2 tsp for 4 servings) and a pinch of salt and pepper.
Rinse shrimp under cold water; pat dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or sausage; cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of olive oil in a large pan over medium heat. Add tomatoes and half the Italian seasoning (all for 4 servings); cook, stirring occasionally, until slightly softened, 2-3 minutes. • Stir in stock concentrate, cream cheese, half the marinara (all for 4), and ½ cup water (1⁄3 cup for 4). Bring to a simmer and cook until the cream cheese has melted and sauce has thickened, 1-3 minutes. • Immediately remove from heat.
Use pan used for shrimp or sausage here.
• Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve ¼ cup pasta cooking water, then drain.
• Add drained ravioli and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; toss to coat. If sauce is too thick, stir in reserved pasta cooking water 1 TBSP at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. • Divide pasta between bowls. Dollop ricotta in the center. Season with pepper and serve.
Stir in shrimp or sausage along with drained ravioli.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
