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; 4 ounce Grape Tomatoes; 1 unit Lemon; 9 ounce Italian Chicken Sausage Mix; 1 tablespoon Italian Seasoning; 9 ounce Spinach and Ricotta Ravioli; 1 unit Chicken Stock Concentrate; 3 tablespoon Sour Cream; Salt; Pepper; 2 teaspoon Cooking Oil; 1 tablespoon Butter

with Grape Tomatoes & Lemon

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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!

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

4 ounce

Grape Tomatoes

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

3 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(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.

Utensils

•Large Pot

•Large Pan

•Strainer

Instructions

PDF

• 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.

• 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.

• 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.

• 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.

• 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.