Tomato & Ricotta Stuffed Ravioli

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 tsp
• chicken stock concentrate
  1 unit
• cream cheese
  2 oz
• crème fraîche
  2 tbsp
• fresh tomato ricotta ravioli
  1 unit
• garlic
  2 cloves
• italian chicken sausage mix
  1 unit
• lemon
  1 unit
• olive oil
  2 tsp
• salt
  1 tsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, core, and thinly slice bell pepper . Peel and mince garlic . Zest and quarter lemon .

   bell pepper: 1 unit, garlic: 2 cloves, lemon: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, ⏱️ 3 minutes . Add italian chicken sausage mix and garlic; cook, breaking up meat into pieces, until sausage is browned and cooked through, ⏱️ 4 minutes . Season with salt and black pepper .

   olive oil: 2 tsp, italian chicken sausage mix: 1 unit, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

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

   fresh tomato ricotta ravioli: 1 unit
4. 

   4

   Once sausage is cooked through, stir in cream cheese , chicken stock concentrate , 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, crème fraîche , 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 oz, chicken stock concentrate: 1 unit, crème fraîche: 2 tbsp