Chicken Sausage & Spinach Ricotta Ravioli

Name: Chicken Sausage & Spinach Ricotta Ravioli with Tomato & Lemon
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; 1 unit Roma Tomato; 1 unit Lemon; 9 ounce Italian Chicken Sausage Mix; 1 tablespoon Italian Seasoning; 9 ounce Spinach and Ricotta Ravioli; 1 unit Chicken Stock Concentrate; 4 tablespoon Sour Cream; 2 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Tomato & Lemon

Recipe Development TeamPublished on January 26, 2021

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Mamma mia! Here’s some perfect pasta prepared at pronto speed. It starts with chopped tomato and pieces of chicken sausage that cook up quickly in a pan. Once you’ve got your water boiling, in go the ravioli, which become perfectly al dente in a flash since they’re fresh. After that, all you gotta do is stir in the creamy sauce and put it on a plate. Then you mangiare! Mangiare!! Just like mamma would’ve said.

Tags:

Quick

Allergens:

Milk

•Eggs

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Roma Tomato

1 unit

Lemon

9 ounce

Italian Chicken Sausage Mix

1 tablespoon

Italian Seasoning

9 ounce

Spinach and Ricotta Ravioli

(Contains: Milk, Eggs, Wheat)

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories710 kcal

Fat39 g

Saturated Fat17 g

Carbohydrate52 g

Sugar8 g

Dietary Fiber7 g

Protein40 g

Cholesterol195 mg

Sodium2010 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Large Pan

•Strainer

Instructions

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato. Quarter lemon.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, sausage*, and Italian Seasoning. Cook, breaking up meat into pieces, until sausage is browned and scallions are softened, 3-5 minutes (sausage will finish cooking in step 4). • Stir in tomato and cook until just softened, 1-2 minutes. Turn off heat.

• 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. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.

• 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 from bottom of pan, until sausage is cooked through, 1-2 minutes. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.