Spinach and Ricotta Ravioli

Name: Spinach and Ricotta Ravioli with Chicken Sausage and Tomatoes
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 4 unit Scallions; 2 unit Roma Tomato; 1 unit Lemon; 18 ounce Italian Chicken Sausage Mix; 2 tablespoon Italian Seasoning; 18 ounce Spinach and Ricotta Ravioli; 2 unit Chicken Stock Concentrate; 8 tablespoon Sour Cream; 2 tablespoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

with Chicken Sausage and Tomatoes

Recipe Development TeamPublished on November 30, 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 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

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 Time25 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

4 unit

Scallions

2 unit

Roma Tomato

1 unit

Lemon

18 ounce

Italian Chicken Sausage Mix

2 tablespoon

Italian Seasoning

18 ounce

Spinach and Ricotta Ravioli

(Contains: Milk, Eggs, Wheat)

2 unit

Chicken Stock Concentrate

8 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 tablespoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2594 kJ

Calories620 kcal

Fat37 g

Saturated Fat15 g

Carbohydrate50 g

Sugar5 g

Dietary Fiber6 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

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 tomatoes into ½-inch cubes. Quarter lemon.

Heat 2 TBSP oil in a large pan over medium-high heat. Add scallion whites, sausage, and Italian Seasoning. Cook, breaking up meat into pieces, 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, 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 1 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 concentrates, a squeeze of lemon juice, and a splash of reserved ravioli cooking water. Scrape up any browned bits on bottom of pan. Stir in sour cream and 2 TBSP butter. Season with salt and pepper.

Carefully stir ravioli into pan. Season with salt, pepper, and a squeeze or two of lemon juice (to taste). TIP: Add more cooking water as needed to give sauce a loose consistency.