Chicken Sausage & Spinach Ricotta Ravioli

with Tomato & Lemon

Serves 2 · 20 minutes

pasta, chicken, weeknight

Ingredients

• 1 scallion
• 1 Roma tomato
• 1 lemon
• 9 oz Italian chicken sausage mix
• 1 TBSP Italian Seasoning
• 9 oz spinach and ricotta ravioli
• 1 chicken stock concentrate
• 4 TBSP sour cream

Also: vegetable oil, butter, kosher salt, black pepper

Steps

1. Prep

   • Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallion, separating whites from greens. Dice tomato. Quarter lemon.

2. Cook sausage

   • 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 scallion whites are softened, 3-5 minutes (sausage will finish cooking in step 4). Stir in tomato and cook until just softened, 1-2 minutes. Turn off heat.

3. Cook pasta

   • Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. 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 strainer with ravioli in it to remove as much moisture as possible.

4. Make sauce

   • 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 until sausage is cooked through, scraping up any browned bits from bottom of pan, 1-2 minutes. Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings). 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.

5. Finish pasta

   • Carefully stir ravioli into pan with sauce. Season with salt, pepper, and lemon juice to taste.

6. Serve

   • Divide ravioli mixture between bowls. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.