• 84a72969277ac8256a7a7f8e39dac5cb

Chicken Sausage And Spinach Ricotta Ravioli

made with tomato and lemon

Prep
Cook
Serves 2people
Ingredients
2
scallions
1
lemon
1
roma tomato
9
oz Italian chicken sausage
1
tbsp Italian seasoning
9
oz spinach and ricotta ravioli
1
tbsp chicken stock concentrate
4
tbsp sour cream
1
tbsp butter
salt
pepper
olive oil
Directions
1.
Bring a large pot of salted water to a boil. Trim and thinly slice scallions, separating whites from greens, dice tomato, and quarter the lemon.
2.
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 scallions are softened, 3-5 minutes.
3.
Stir in tomato and cook until just softened, 1-2 minutes. Then turn off heat.
4.
Once water is boiling, add the ravioli to the pot of water. Reduce to a low simmer and let cook while stirring occasionally until al dente and floating to the top, 4-5 minutes.
5.
Reserve pasta water for later.
6.
Stir in stock concentrate, a squeeze of lemon juice, and a small splash of reserved water into the pan with sausage mixture. Cook over low heat, scraping up any brown bits from the bottom of the pan until sausage is cooked through, 1-2 minutes.
7.
Stir in sour cream and 1 tbsp butter until melted and combined. Season with salt and pepper.
8.
Carefully stir drained ravioli into pan with sauce. Season with salt and pepper and lemon juice to taste.
9.
Divide between bowls, garnish with scallion greens and serve with the remaining lemon wedges on the side.

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