Chicken Sausage & Spinach Ravioli

🥘 Ingredients

• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• italian chicken sausage mix
  2 units
• italian seasoning
  1 tsp
• lemon (quartered)
  1 unit
• roma tomato (diced)
  1 unit
• scallions (trimmed, whites & greens separated)
  2 units
• sour cream
  2 tbsp
• spinach and ricotta ravioli
  12 oz
• vegetable oil
  1 tbsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   scallions roma tomato lemon italian chicken sausage mix italian seasoning spinach and ricotta ravioli chicken stock concentrate sour cream vegetable oil butter

   scallions: 2 units (trimmed, whites & greens separated), roma tomato: 1 unit (diced), lemon: 1 unit (quartered), italian chicken sausage mix: 2 units, italian seasoning: 1 tsp, spinach and ricotta ravioli: 12 oz, chicken stock concentrate: 1 unit, sour cream: 2 tbsp, vegetable oil: 1 tbsp, butter: 1 tbsp
2. 

   2

   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 roma tomato. Quarter lemon.
3. 

   3

   Heat vegetable oil in a large pan over medium-high heat. Add scallion whites, italian chicken sausage mix, and italian seasoning. Cook, breaking up meat into pieces, until sausage is browned and scallions are softened ⏱️ 3 minutes to ⏱️ 5 minutes . Stir in roma tomato and cook until just softened ⏱️ 1 minute to ⏱️ 2 minutes . Turn off heat.
4. 

   4

   Once water is boiling, gently add spinach and ricotta ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top ⏱️ 4 minutes to ⏱️ 5 minutes . Reserve ½ cup pasta cooking water, then drain.
5. 

   5

   Stir chicken 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 minute to ⏱️ 2 minutes . Stir in sour cream and butter. Season with salt and pepper.
6. 

   6

   Carefully stir ravioli into pan with sauce. Season with salt, pepper, and lemon juice to taste.
7. 7

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