Spinach and Ricotta Ravioli
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Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

with Chicken Sausage and Tomatoes

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 a 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

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

2 unit

Scallions

1 unit

Roma Tomato

1 unit

Lemon

9 ounce

Italian Chicken Sausage

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

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Nutrition Values

/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate50 g
Sugar6 g
Dietary Fiber5 g
Protein39 g
Cholesterol235 mg
Sodium1930 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

Prep
1

Bring a large pot of salted water to a boil. Wash and dry all produce. Trim, then thinly slice scallions, separating whites from greens. Dice tomato into ½-inch cubes. Quarter lemon.

Cook Sausage
2

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
3

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

Make Sauce
4

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

Add Ravioli
5

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

Finish and Serve
6

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