Tomato & Ricotta Stuffed Ravioli

🥘 Ingredients

• Italian chicken sausage mix
  9 oz
• bell pepper (sliced)
  1
• black pepper
  1 tsp
• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• cream cheese
  2 tbsp
• creme fraiche
  2 tbsp
• fresh tomato ricotta ravioli
  8 oz
• garlic (minced)
  1 clove
• lemon (zested and quartered)
  1
• olive oil
  2 tsp
• salt
  1 tsp

🍳 Cookware

• large pan
• large pot

1. 

   1

   Wash and dry all produce. Halve, core, and thinly slice bell pepper . Peel and mince garlic . Zest and quarter lemon .

   bell pepper: 1 (sliced), garlic: 1 clove (minced), lemon: 1 (zested and quartered)
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the bell pepper and cook until lightly browned and slightly softened, ⏱️ 4 minutes . Add the Italian chicken sausage mix and garlic; cook, breaking up meat into pieces, until sausage is browned and cooked through, ⏱️ 5 minutes . Season with salt and black pepper .

   olive oil: 2 tsp, Italian chicken sausage mix: 9 oz, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, bring a large pot of salted water to a boil. Gently add fresh tomato ricotta ravioli to the pot. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, ⏱️ 5 minutes . Reserve ½ cup pasta cooking water, then drain.

   fresh tomato ricotta ravioli: 8 oz
4. 

   4

   Once sausage is cooked through, stir in cream cheese , chicken stock concentrate , 1 TBSP butter , and ¼ cup plain water. Bring to a simmer and cook, stirring, until combined and creamy. Reduce heat to low; gently stir in drained ravioli, creme fraiche , and a big squeeze of lemon juice to taste. If needed, add reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. Season with salt and pepper. Divide between bowls, top with lemon zest, and serve with any remaining lemon wedges on the side.

   cream cheese: 2 tbsp, chicken stock concentrate: 1 unit, butter: 2 tbsp, creme fraiche: 2 tbsp