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Menu for Jan 12 to Jan 18
Spinach and Ricotta Ravioli
Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

with Chicken Sausage and Tomatoes

20-Min Meal
Rated 3.4 / 4
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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 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.

Tags:Nut free
Preparation Time20 minutes
Cooking difficultyLevel 1
serving amount
serving amount

2 unit


1 unit

Roma Tomato

1 unit


9 ounce

Italian Chicken Sausage

1 tablespoon

Italian Seasoning

9 ounce

Spinach and 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





Nutrition Values/ per serving
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.
Large Pot
Large Pan

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.


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, 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.


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.


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 wedges on the side for squeezing over.