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Chicken Sausage & Spinach Ravioli

Chicken Sausage & Spinach Ravioli

with Tomato & Lemon

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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:Quick
Allergens:MilkEggsWheat

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

Total Time15 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
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 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
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
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. 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, 4-6 minutes.

2

While sausage cooks, dice tomato. Quarter lemon.

3

Once sausage is cooked through, stir in tomato and cook over medium-high heat until just softened, 1-2 minutes. Turn off heat.

4

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.

5

While pasta cooks, 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, 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.

6

Carefully stir ravioli into pan with sauce. Season with salt, pepper, and lemon juice to taste. Divide between bowls and garnish with scallion greens. Serve with any remaining lemon wedges on the side.