Chicken Sausage & Spinach Ricotta Ravioli
with Tomato & Lemon
Craving a bit of sunshine? While we can’t bring you perfect weather, we can serve up a dish that’ll brighten your day. We’re talking tender pasta stuffed with ricotta and spinach (already pretty awesome on their own), tossed in a creamy, cheesy, lemon-spiked sauce with Italian chicken sausage. It’s gonna be a bright, bright, sunshiny meal!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
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
3 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Cooking Oil
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄2-inch pieces. Quarter lemon.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage*, scallion whites, and Italian Seasoning. Cook, breaking up meat into pieces, until sausage is browned and scallions are softened, 3-5 minutes (the sausage will finish cooking in Step 4). • Stir in tomato and cook until just softened, 1-2 minutes.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage*, scallion whites, and Italian Seasoning. Cook, breaking up meat into pieces, until sausage is browned and scallions are softened, 3-5 minutes (the sausage will finish cooking in Step 4). • Stir in tomato and cook until just softened, 1-2 minutes.
• 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, until sausage is cooked through, 1-2 minutes. • Turn off heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings) 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.
• Gently stir drained ravioli into pan with sauce. Season with salt and pepper. Add lemon juice to taste.
• Divide pasta between plates or bowls. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
