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Chicken Sausage and Spinach Ricotta Ravioli

Chicken Sausage and Spinach Ricotta Ravioli

with Tomato and Lemon

20-Min Meal
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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:MilkEggsWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Roma Tomato

1 unit

Lemon

9 ounce

Italian Chicken Sausage Mix

1 tablespoon

Italian Seasoning

9 ounce

Spinach Ricotta Ravioli

(ContainsMilk, Eggs, Wheat)

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate51 g
Sugar8 g
Dietary Fiber6 g
Protein47 g
Cholesterol175 mg
Sodium2040 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
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Cut lemon into wedges.

2

Heat a large drizzle of 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 tomato and cook until just softened, 1-2 minutes. Turn off heat.

3

Once water is boiling, 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 (1 cup for 4 servings), then drain. TIP: Gently shake your strainer with the drained ravioli in it to remove as much moisture as possible.

4

Stir stock concentrate, a squeeze of lemon juice, and a small splash of reserved ravioli cooking water into pan with sausage. Cook on low heat, scraping up any browned bits from bottom of pan. Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. TIP: Add more cooking water as needed to give sauce a loose consistency.

5

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

6

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