Mamma mia! Here’s some perfect pasta prepared at pronto speed. It starts with chopped tomato and pieces of chicken sausage that cook up quickly in a 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Scallions
1 unit
Roma Tomato
1 unit
Lemon
9 ounce
Italian Chicken Sausage
1 tablespoon
Italian Seasoning
9 ounce
Spinach and Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
1 unit
Chicken Stock Concentrate
4 tablespoon
Sour Cream
(Contains Milk)
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Cut lemon into wedges.
Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, sausage, and Italian Seasoning. Cook, breaking up meat into pieces, until sausage is browned and cooked through and scallions are softened, 3-5 minutes. Stir in tomato and cook until just softened, 1-2 minutes. Turn off heat.
Once water is boiling, gently add ravioli to pot. Reduce heat to a simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Scoop out and reserve ½ cup ravioli cooking water (1 cup for 4 servings), then drain. TIP: Gently shake your strainer with the drained ravioli in it to remove as much moisture as possible.
Stir stock concentrate, a squeeze of lemon juice, and a small splash of reserved ravioli cooking water into pan with sausage. Cook on low heat, scraping up any browned bits from bottom of pan. Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings). 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. Garnish with scallion greens. Serve with any remaining lemon wedges on the side for squeezing over.