Spinach Ricotta Ravioli with Chicken Sausage
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Spinach Ricotta Ravioli with Chicken Sausage

Spinach Ricotta Ravioli with Chicken Sausage

plus Zucchini Ribbons, Tomato & Creamy Lemon Sauce

Tender ravioli are pretty much good in any form, but they’re especially great when packed with fresh spinach and creamy ricotta. This rendition is “dragged through the garden,” majorly amping up the veggie factor. Loaded with chopped and ribboned zucchini, diced tomato, and a bevy of Italian herbs and spices. It’s taken to the next level with a creamy lemon sauce, nutty Parmesan, and a sprinkle of scallion greens. Be still, our pasta-loving hearts...


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

Total Time15 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit


2 unit


1 unit


9 ounce

Spinach and Ricotta Ravioli

(Contains Milk, Eggs, Wheat)

1 tablespoon

Italian Seasoning

1 unit

Veggie Stock Concentrate

3 tablespoon

Sour Cream

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

9 ounce

Italian Chicken Sausage Mix

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories840 kcal
Fat45 g
Saturated Fat18 g
Carbohydrate62 g
Sugar18 g
Dietary Fiber5 g
Protein42 g
Cholesterol235 mg
Sodium2210 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.


Medium Pot
Paper Towel
Large Pan



• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim ends from zucchini; shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go, until you get to the seedy core. Finely chop core. • Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Cook Pasta

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

While pasta cooks, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage and cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

Cook Veggies

• Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped zucchini, tomato, scallion whites, and 1 tsp Italian Seasoning (2 tsp for 4 servings; use the rest of the Italian Seasoning as you like). Cook until veggies are just softened, 1-2 minutes. Season with salt and pepper.

Use pan used for chicken or sausage here.

Make Sauce

• Reduce heat under pan with veggies to medium, then stir in stock concentrate, ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings), and a squeeze of lemon juice. Reduce heat to low and cook, 1-2 minutes. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. 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

• Separate zucchini ribbons with your hands, then stir into pan with sauce. • Gently stir in drained ravioli. Simmer until sauce has thickened, 1-2 minutes. Season with salt and pepper. Stir in lemon zest to taste.

Stir sausage into sauce along with zucchini ribbons.


• Divide pasta between bowls. Garnish with scallion greens and Parmesan. Serve with remaining lemon wedges on the side.

Serve chicken atop pasta.

Chicken Sausage is fully cooked when internal temperature reaches 165°.