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Spinach and Ricotta Ravioli

Spinach and 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 tomatoes and pieces of chicken sausage 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 Time25 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit


2 unit

Roma Tomato

1 unit


18 ounce

Italian Chicken Sausage Mix

2 tablespoon

Italian Seasoning

18 ounce

Spinach Ricotta Ravioli

(ContainsMilk, Eggs, Wheat)

2 unit

Chicken Stock Concentrate

8 tablespoon

Sour Cream


Not included in your delivery

2 tablespoon

Vegetable Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat39 g
Saturated Fat17 g
Carbohydrate46 g
Sugar5 g
Dietary Fiber4 g
Protein36 g
Cholesterol205 mg
Sodium1430 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. Trim, then thinly slice scallions, keeping greens and whites separate. Core and seed tomatoes, then dice into ½-inch cubes. Cut lemon into wedges.


Heat 2 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 tomatoes and cook until just softened, 1-2 minutes.


Once water boils, add ravioli to pot. Cook, stirring occasionally, until al dente, 4-5 minutes. Scoop out and reserve 1 cup ravioli cooking water, then carefully drain. TIP: Gently shake your strainer with the drained ravioli in it to remove as much moisture as possible.


Reduce heat under pan with sausage mixture to low, then add a squeeze of lemon juice, a splash of reserved ravioli cooking water, and stock concentrates. Give everything a stir, scraping up any browned bits on bottom of pan. Stir in sour cream and 2 TBSP butter. 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.