Chicken Sausage & Spinach Ravioli

🥘 Ingredients

• Italian chicken sausage mix
  18 oz
• Italian seasoning
  2 tbsp
• Roma tomato
  2 unit
• Spinach and Ricotta Ravioli
  18 oz
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• lemon
  1 unit
• pepper
• salt
• scallions
  4 unit
• sour cream
  1/2 c
• vegetable oil
  2 tsp

🍳 Cookware

• large pot
• large pan
• strainer

1. 

   1

   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 .

   scallions: 4 unit, Roma tomato: 2 unit, lemon: 1 unit
2. 

   2

   Heat a large drizzle of 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, 3-5 minutes (sausage will finish cooking in step 4). Stir in tomato and cook until just softened, 1-2 minutes. Turn off heat.

   vegetable oil: 2 tsp, Italian chicken sausage mix: 18 oz, Italian seasoning: 2 tbsp
3. 

   3

   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, 4-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain using a strainer . TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.

   Spinach and Ricotta Ravioli: 18 oz
4. 

   4

   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, 1-2 minutes. Stir in sour cream and butter (1 TBSP for 2 servings, 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.

   chicken stock concentrate: 2 unit, sour cream: 1/2 c, butter: 2 tbsp, salt, pepper
5. 

   5

   Carefully stir ravioli into pan with sauce. Season with salt, pepper, and lemon juice to taste.
6. 

   6

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