Chicken Sausage and Spinach Ricotta Ravioli

Name: Chicken Sausage and Spinach Ricotta Ravioli with Tomato and Lemon
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 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; 1 unit Chicken Stock Concentrate; 4 tablespoon Sour Cream; 2 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Tomato and Lemon

Recipe Development TeamPublished on April 03, 2019

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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 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

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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

•Large Pot

•Large Pan

•Strainer

Instructions

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.

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.

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.

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.