Spinach Ricotta Ravioli
with Chicken Sausage and Tomatoes
Mamma mia! Here’s some perfect pasta prepared at pronto speed. It starts with a few chopped veggies and chicken sausage crumbles that cook up quickly in the pan. Once you’ve got your water boiling, in go the ravioli, which become perfectly al dente in a flash since they’re fresh. After that, all you gotta do is stir in the creamy sauce and put it on a plate. Then you mangiare! Mangiare! Just like mamma would’ve said.
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
18 ounce
Italian Chicken Sausage Mix
4 unit
Scallions
2 unit
Roma Tomato
1 unit
Lemon
2 tablespoon
Italian Seasoning
18 ounce
Spinach and Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
2 unit
Chicken Stock Concentrate
8 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Remove sausage from casings; discard casings. Trim, then thinly slice scallions, keeping greens and whites separate. Core and seed tomatoes, then dice into ½-inch cubes. Cut lemon into wedges.
Heat 2 TBSP oil in large pan over medium-high heat. Add scallion whites, sausage, and Italian seasoning, breaking up meat into pieces. Cook, tossing, until sausage is browned and cooked through and scallions are softened, 3-5 minutes. Stir in tomatoes and cook until just softened, 1-2 minutes.
Once water boils, add ravioli to pot. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Scoop out and reserve 1 cup ravioli cooking water, then carefully drain. TIP: Gently shake your strainer with the drained ravioli in it to dry them off as much as possible.
Reduce heat under pan with sausage mixture to low, then add a squeeze of lemon juice, a splash of reserved ravioli cooking water, and stock concentrates. Give everything a stir, scraping up any browned bits on bottom of pan. Stir in sour cream and 2 TBSP butter. Season with salt and pepper. TIP: Add more cooking water as needed to give sauce a loose consistency.
Carefully stir ravioli into pan. Season with salt, pepper, and a squeeze or two of lemon juice (to taste).
Divide ravioli mixture between bowls, then sprinkle with scallion greens. Serve any remaining lemon on the side for squeezing over.
