Spinach Ricotta Ravioli

Name: Spinach Ricotta Ravioli with Chicken Sausage and Tomatoes
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 9 ounce Italian Chicken Sausage Mix; 2 unit Scallions; 1 unit Roma Tomato; 1 unit Lemon; 1 tablespoon Italian Seasoning; 9 ounce Spinach and Ricotta Ravioli; 1 unit Chicken Stock Concentrate; 4 tablespoon Sour Cream; 1 tablespoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Chicken Sausage and Tomatoes

Recipe Development TeamPublished on June 27, 2018

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Mamma mia! Here’s some perfect pasta prepared at pronto speed. It starts with chopped tomato 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.

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 Time

DifficultyEasy

Ingredients

serving amount

9 ounce

Italian Chicken Sausage Mix

2 unit

Scallions

1 unit

Roma Tomato

1 unit

Lemon

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

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2887 kJ

Calories690 kcal

Fat39 g

Saturated Fat17 g

Carbohydrate49 g

Sugar6 g

Dietary Fiber5 g

Protein39 g

Cholesterol190 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.

Utensils

•Large Pot

•Large Pan

•Strainer

Instructions

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 remove as much moisture 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.