Ravioli & Chicken Sausage in Garlic Cream

🥘 Ingredients

• butter
  2 tbsp
• cooking oil
  1 tbsp
• cream sauce base
  1 unit
• fresh ricotta & tomato ravioli
  9 oz
• garlic powder
  ¼ tsp
• italian chicken sausage mix
  1 unit
• lemon
  1 unit
• panko breadcrumbs
  ¼ cup
• scallions
  2 unit
• sugar
  ¼ tsp
• veggie stock concentrate
  1 unit
• zucchini
  1 unit

🍳 Cookware

• large pan
• large pot
• strainer

1. 

   1

   Wash and dry all produce. Halve and thinly slice zucchini . Trim and thinly slice scallions , separating whites from greens. Quarter lemon . Cook italian chicken sausage mix according to package directions and set aside.

   zucchini: 1 unit, scallions: 2 unit, lemon: 1 unit, italian chicken sausage mix: 1 unit
2. 

   2

   Melt 1%tbsp butter in a large pan over medium heat. Add panko breadcrumbs , 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.

   butter: 2 tbsp, panko breadcrumbs: ¼ cup
3. 

   3

   Bring a large pot of salted water to a boil. Gently add fresh ricotta & tomato ravioli 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 .

   fresh ricotta & tomato ravioli: 9 oz
4. 

   4

   Meanwhile, heat cooking oil 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 , veggie stock concentrate , garlic powder , ½%cup reserved pasta cooking water, sugar , and juice from half the lemon.

   cooking oil: 1 tbsp, cream sauce base: 1 unit, veggie stock concentrate: 1 unit, garlic powder: ¼ tsp, sugar: ¼ tsp
5. 

   5

   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.
6. 

   6

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