Chicken Sausage & Spinach-Ricotta Ravioli

Name: Chicken Sausage & Spinach-Ricotta Ravioli with Grape Tomatoes & Lemon
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit Scallions; 1 unit 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; ¼ cup Sour Cream; 2 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Grape Tomatoes & Lemon

Recipe Development TeamPublished on January 09, 2024

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Mamma mia! Here’s some perfect pasta prepared at pronto speed. The sauce starts with tomato and chicken sausage that cook up quickly in the pan. Once you’ve got your water boiling, in go the ravioli, which become al dente in a flash since they’re fresh. After that, all you gotta do is finish the creamy sauce and it’s buon appetito!

The image pictured is similar to our Chicken Sausage & Spinach-Ricotta Ravioli—but not exact! As always, please consult the ingredients list for more detailed recipe information and allergens.

Tags:

Easy Prep

•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

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

¼ cup

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories760 kcal

Fat40 g

Saturated Fat17 g

Carbohydrate53 g

Sugar14 g

Dietary Fiber4 g

Protein37 g

Cholesterol235 mg

Sodium1870 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 produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Quarter lemon.

• 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 (the 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) until melted and combined. 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.