w48-r5-family Spinach and Ricotta Ravioli
with Chicken Sausage and Tomatoes
Mamma mia! Here’s some perfect pasta prepared at pronto speed. It starts with a few chopped tomatoes and pieces of chicken sausage 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
4 unit
Scallions
2 unit
Roma Tomato
1 unit
Lemon
18 ounce
Italian Chicken Sausage Mix
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. 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 a 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, 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 remove as much moisture 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.
