Tomato & Ricotta Stuffed Ravioli

Name: Tomato & Ricotta Stuffed Ravioli with Creamy Chicken Sausage
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 9 ounce Chicken Sausage Mix; 9 ounce Fresh Tomato Ricotta Ravioli; 1 unit Bell Pepper; 2 tablespoon Cream Cheese; 1 unit Lemon; 1 unit Chicken Stock Concentrate; 1 clove Garlic; 2 tablespoon Crème Fraîche; 1 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Creamy Chicken Sausage

Recipe Development TeamPublished on May 05, 2021

4.2

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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!

Tags:

Quick

Allergens:

Eggs

•Milk

•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 Time5 minutes

DifficultyEasy

Ingredients

serving amount

9 ounce

Chicken Sausage Mix

9 ounce

Fresh Tomato Ricotta Ravioli

(Contains: Eggs, Milk, Wheat)

1 unit

Bell Pepper

2 tablespoon

Cream Cheese

(Contains: Milk)

1 unit

Lemon

1 unit

Chicken Stock Concentrate

1 clove

Garlic

2 tablespoon

Crème Fraîche

(Contains: Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Large Pot

•Zester

•Large Pan

•Strainer

Instructions

1

• 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.

2

• 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.

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, then drain.

4

• 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.