HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Spinach Ricotta Ravioli
Speedy Spinach Ricotta Ravioli

Speedy Spinach Ricotta Ravioli

with Chicken Sausage and Tomatoes

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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
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce

Italian Chicken Sausage Mix

2 unit


1 unit

Roma Tomato

1 unit


1 tablespoon

Italian Seasoning

9 ounce

Spinach Ricotta Ravioli

(ContainsMilk, Eggs, Wheat)

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream


Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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


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