Chicken Sausage & Spinach-Ricotta Ravioli
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Chicken Sausage & Spinach-Ricotta Ravioli

Chicken Sausage & Spinach-Ricotta Ravioli

with Grape Tomatoes & Lemon

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!

Easy Prep

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

Total Time20 minutes
Prep Time5 minutes


serving amount

2 unit


4 ounce

Grape Tomatoes

1 unit


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

3 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories750 kcal
Fat39 g
Saturated Fat17 g
Carbohydrate52 g
Sugar8 g
Dietary Fiber5 g
Protein39 g
Cholesterol235 mg
Sodium1760 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.


Large Pot
Large Pan



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

Cook Sausage

• 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 tomatoes and cook until just softened, 1-2 minutes. Turn off heat.

Boil Pasta

• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer and cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain. TIP: Gently shake pasta in the strainer to remove as much moisture as possible.

Make Sauce

• Stir stock concentrate, a squeeze of lemon juice, and a 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 pasta cooking water a splash at a time until sauce reaches a creamy consistency.

Finish Pasta

• Gently add drained ravioli into pan with sauce. Season with salt and pepper. Add as much remaining lemon juice as you like. Stir until ravioli is coated in a creamy sauce.


• Divide pasta between plates and garnish with scallion greens. Serve with any remaining lemon wedges on the side.

Chicken Sausage is fully cooked when internal temperature reaches 165º.