Speedy Spinach Ricotta Ravioli
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Speedy Spinach Ricotta Ravioli

Speedy Spinach Ricotta Ravioli

with Chicken Sausage and Tomatoes

Mamma mia! Here’s some perfect pasta prepared at pronto speed. It starts with a few chopped veggies and chicken sausage crumbles that cook up quickly in the 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.


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

Total Time20 minutes
Prep Time


serving amount

9 ounce

Italian Chicken Sausage Mix

2 unit


1 unit

Roma Tomato

1 unit


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

1 tablespoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat32 g
Saturated Fat15 g
Carbohydrate46 g
Sugar6 g
Dietary Fiber5 g
Protein41 g
Cholesterol200 mg
Sodium1190 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



Wash and dry all produce. Bring a large pot of salted water to a boil. Remove sausage from casings; discard casings. Trim, then thinly slice scallions, keeping greens and whites separate. Core and seed tomato, then dice into ½-inch cubes. Cut lemon into wedges.

Cook Sausage

Heat 1 TBSP oil in a large pan over medium-high heat. Add scallion whites, sausage, and Italian seasoning, breaking up meat into pieces. Cook, tossing, until sausage is browned and cooked through and scallions are softened, 3-5 minutes. Stir in tomato and cook until just softened, 1-2 minutes.

Cook Ravioli

Once water boils, add ravioli to pot. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Scoop out and reserve ½ cup ravioli cooking water, then carefully drain. TIP: Gently shake your strainer with the drained ravioli in it to dry them off as much as possible.

Make Sauce

Reduce heat under pan with sausage mixture to low, then add a squeeze of lemon juice, a small splash of reserved ravioli cooking water, and stock concentrate. Give everything a stir, scraping up any browned bits on bottom of pan. Stir in 1 TBSP butter and sour cream. Season with salt and pepper. TIP: Add more cooking water as needed to give sauce a loose consistency.

Add Ravioli

Carefully stir ravioli into pan. Season with salt, pepper, and a squeeze or two of lemon juice (to taste).

Finish and Serve

Divide ravioli mixture between bowls, then sprinkle with scallion greens. Serve any remaining lemon on the side for squeezing over.