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Chicken Sausage & Spinach Ravioli
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Chicken Sausage & Spinach Ravioli

Chicken Sausage & Spinach Ravioli

Dinner’s Just 20 Minutes Away!

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:
Quick
Family Friendly
Allergens:
Milk
Eggs
Wheat

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

Total Time20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Roma Tomato

1 unit

Lemon

9 ounce

Italian Chicken Sausage Mix

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

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Nutrition Values

/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate52 g
Sugar8 g
Dietary Fiber6 g
Protein39 g
Cholesterol195 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

Prep
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. Quarter lemon.

Cook Sausage
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 scallions are softened, 3-5 minutes (sausage will finish cooking in step 4). Stir in tomato and cook until just softened, 1-2 minutes. Turn off heat.

Cook Pasta
3

Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.

Make Sauce
4

Stir stock concentrate, a squeeze of lemon juice, and a small splash of reserved pasta cooking water into pan with sausage mixture. Cook over low heat until sausage is cooked through, scraping up any browned bits from bottom of pan, 1-2 minutes. Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.

Finish Pasta
5

Carefully stir ravioli into pan with sauce. Season with salt, pepper, and lemon juice to taste.

Serve
6

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