Chicken Sausage & Spinach-Ricotta Ravioli
with Grape Tomatoes & Lemon
Mamma mia! Here’s some perfect pasta prepared at pronto speed. The sauce starts with tomato and chicken sausage that cook up quickly in the pan. Once you’ve got your water boiling, in go the ravioli, which become al dente in a flash since they’re fresh. After that, all you gotta do is finish the creamy sauce and it’s buon appetito!
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
4 ounce
Grape Tomatoes
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
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
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. Halve tomatoes. 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 tomatoes and cook until just softened, 1-2 minutes. Turn off heat.
• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer and cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain. TIP: Gently shake pasta in the strainer to remove as much moisture as possible.
• Stir stock concentrate, a squeeze of lemon juice, and a 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. • 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 pasta cooking water a splash at a time until sauce reaches a creamy consistency.
• Gently add drained ravioli into pan with sauce. Season with salt and pepper. Add as much remaining lemon juice as you like. Stir until ravioli is coated in a creamy sauce.
• Divide pasta between plates and garnish with scallion greens. Serve with any remaining lemon wedges on the side.
Chicken Sausage is fully cooked when internal temperature reaches 165º.
