Ravioli & Chicken Sausage in Garlic Cream

🥘 Ingredients

• Italian chicken sausage mix
  18 oz
• black pepper
• butter
  2 tbsp
• cooking oil
  2 tsp
• cream sauce base
  8 oz
• fresh ricotta & tomato ravioli
  18 oz
• garlic powder
  2 tsp
• lemon
  1
• panko breadcrumbs
  ½ cup
• paper towels
• salt
• scallions
  4
• sugar
  ¼ tsp
• veggie stock concentrate
  2
• zucchini
  2

🍳 Cookware

• large pot
• large pan
• large pan
• large pot
• strainer

1. 

   1

   Bring a large pot of salted water to a boil. (TIP: Cover pot with a lid to boil water faster.) Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice into half-moons. Trim and thinly slice scallions , separating whites from greens. Quarter lemon . Pat Italian chicken sausage mix dry with paper towels and season all over with salt and black pepper . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add sausage; cook, stirring frequently, until browned and cooked through, ⏱️ 5 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   zucchini: 2, scallions: 4, lemon: 1, Italian chicken sausage mix: 18 oz, paper towels, salt, black pepper, cooking oil: 2 tsp
2. 

   2

   Melt butter in the large pan over medium heat. Add panko breadcrumbs , a pinch of salt , and black pepper ; cook, stirring occasionally, until golden brown, ⏱️ 4 minutes . Turn off heat; transfer to a plate. Wipe out pan. (Use pan used for chicken or sausage here.)

   butter: 1 tbsp, panko breadcrumbs: ½ cup, salt, black pepper
3. 

   3

   Once water is boiling, gently add fresh ricotta & tomato ravioli to the large pot . (TIP: Move on to the next step if the water has not boiled yet.) Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, ⏱️ 4 minutes . Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain using a strainer . TIP: Gently shake the strainer with ravioli in it to remove as much moisture as possible.

   fresh ricotta & tomato ravioli: 18 oz
4. 

   4

   Meanwhile, heat a drizzle of cooking oil in the pan used for panko over medium-high heat. Add zucchini ; cook, stirring occasionally, until browned and softened, ⏱️ 3 minutes . Season with salt and black pepper . Add scallion whites; cook, stirring occasionally, until softened and fragrant, ⏱️ 45 seconds more. Stir in cream sauce base , veggie stock concentrate , garlic powder , ½ cup reserved pasta cooking water, sugar , and juice from half the lemon . (For 4 servings, use ¾ cup pasta cooking water, ½ tsp sugar, and juice from whole lemon.)

   cooking oil, zucchini, salt, black pepper, cream sauce base: 8 oz, veggie stock concentrate: 2, garlic powder: 2 tsp, sugar: ¼ tsp, lemon
5. 

   5

   Add drained ravioli to the pan with sauce; turn to coat. Simmer until sauce has thickened, ⏱️ 2 minutes more. Turn off heat and stir in butter until melted and combined. Taste and season with salt and black pepper . TIP: If necessary, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce. Add chicken or sausage to sauce along with ravioli.

   butter: 1 tbsp, salt, black pepper
6. 

   6

   Divide ravioli between plates and top with toasted panko breadcrumbs . Garnish with scallion greens. Serve with any remaining lemon wedges on the side. (Chicken Sausage is fully cooked when internal temperature reaches 165°.)

   panko breadcrumbs