Tomato & Ricotta Stuffed Ravioli

Tomato & Ricotta Stuffed Ravioli

with Creamy Chicken Sausage

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We love pasta in all its shapes, sizes, and sauces, but there’s something extra-special about ravioli, bursting with flavor from the inside out. These ravioli star herbaceous, fresh tomato and the cheese trifecta: pillowy ricotta, melty mozz, and tangy parmesan. But our chefs wouldn’t leave you with ravioli alone—they've topped the pasta pillows with an extra creamy chicken sausage and bell pepper sauce sprinkled all over with lemon zest to give this meal the restaurant-worthy treatment it deserves. Talk about pasta-tively delicious!


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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce

Chicken Sausage Mix

9 ounce

Fresh Tomato Ricotta Ravioli

(ContainsEggs, Milk, Wheat)

1 unit

Bell Pepper

2 tablespoon

Cream Cheese


1 unit


1 unit

Chicken Stock Concentrate

1 clove


2 tablespoon

Crème Fraîche


Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories730 kcal
Fat37 g
Saturated Fat18 g
Carbohydrate60 g
Sugar8 g
Dietary Fiber8 g
Protein43 g
Cholesterol200 mg
Sodium1970 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Halve, core, and thinly slice bell pepper. Peel and mince garlic. Zest and quarter lemon.


• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, 3-4 minutes. • Add sausage* and garlic; cook, breaking up meat into pieces, until sausage is browned and cooked through, 4-6 minutes. Season with salt and pepper.


• 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, then drain.


• Once sausage is cooked through, stir in cream cheese, stock concentrate, 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup plain water (1⁄3 cup for 4). Bring to a simmer and cook, stirring, until combined and creamy. • Reduce heat to low; gently stir in drained ravioli, crème fraîche, and a big squeeze of lemon juice to taste. If needed, add reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. Season with salt and pepper. • Divide between bowls, top with lemon zest, and serve with any remaining lemon wedges on the side.