---
title: Ravioli & Chicken Sausage in Garlic Cream
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/ravioli-chicken-sausage-in-garlic-cream-64caaa62d1320bb7c7146f54
servings: 2
prep_time: 10 minutes
cook_time: 10 minutes
time_required: 20 minutes
difficulty: Easy
allergens:
  - Wheat
  - Eggs
  - Milk
tags:
  - New
  - Easy Prep
  - Quick
rating: 4.0
rating_count: 553
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the garlic cream sauce and lemon, though some found it bland; consider adding extra herbs or seasoning to taste
  - theme: Ease of prep
    text: Quick and easy to prepare, perfect for a delicious after-work dinner
image: "https://images.recipes.furrysalamander.com/ravioli-chicken-sausage-in-garlic-cream.avif"
---
Wash and dry all produce. Halve and thinly slice @zucchini{1%unit}. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Quarter @lemon{1%unit}. Cook @italian chicken sausage mix{1%unit} according to package directions and set aside.

Melt 1%tbsp @butter{2%tbsp} in a #large pan{} over medium heat. Add @panko breadcrumbs{¼%cup}, a pinch of salt, and pepper. Cook, stirring occasionally, until golden brown ~{3%minutes}. Turn off heat and transfer to a plate. Wipe out pan.

Bring a #large pot{} of salted water to a boil. Gently add @fresh ricotta & tomato ravioli{9%oz} to pot. Reduce to a simmer and cook, stirring occasionally, until al dente and floating ~{3%minutes}. Reserve ¾%cup pasta cooking water, then drain in a #strainer{}.

Meanwhile, heat @cooking oil{1%tbsp} in the wiped pan over medium-high heat. Add zucchini and cook, stirring occasionally, until browned and softened ~{2%minutes}. Season with salt and pepper. Add scallion whites and cook until softened and fragrant ~{30%seconds}. Stir in @cream sauce base{1%unit}, @veggie stock concentrate{1%unit}, @garlic powder{¼%tsp}, ½%cup reserved pasta cooking water, @sugar{¼%tsp}, and juice from half the lemon.

Add drained ravioli and cooked sausage to pan with sauce and turn to coat. Simmer until sauce has thickened ~{1%minute}. Turn off heat and stir in remaining butter until melted and combined. Taste and season with salt and pepper. If necessary, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.

Divide ravioli between plates and top with toasted panko breadcrumbs. Garnish with scallion greens. Serve with remaining lemon wedges on the side.