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Umami

Chicken Sausage & Spinach Ricotta Ravioli with Tomato & Lemo

2 servings

servings

20 minutes

active time

25 minutes

total time

Ingredients

2 unit Scallions

1 unit Tomato

1 unit Lemon

18 ounce Italian Chicken Sausage Mix

1 tablespoon Italian Seasoning

9 ounce Spinach and Ricotta Ravioli

1 unit Chicken Stock Concentrate

3 tablespoon Sour Cream

2 teaspoon Cooking Oil

1 tablespoon Butter

Salt

Pepper

Directions

• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄2-inch pieces. Quarter lemon.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage*, scallion whites, and Italian Seasoning. Cook, breaking up meat into pieces, until sausage is browned and scallions are softened, 3-5 minutes (the sausage will finish cooking in Step 4). • Stir in tomato and cook until just softened, 1-2 minutes.

• Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.

• Stir 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, scraping up any browned bits from bottom of pan, until sausage is cooked through, 1-2 minutes. • Turn off heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. 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.

• Gently stir drained ravioli into pan with sauce. Season with salt and pepper. Add lemon juice to taste.

• Divide pasta between plates or bowls. Garnish with scallion greens. Serve with any remaining lemon wedges on the side. Chicken Sausage is fully cooked when internal temperature reaches 165°.

Nutrition

Serving Size

-

Calories

960 kcal

Total Fat

49 g

Saturated Fat

20 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

330 mg

Sodium

2640 mg

Total Carbohydrate

53 g

Dietary Fiber

4 g

Total Sugars

8 g

Protein

63 g

2 servings

servings

20 minutes

active time

25 minutes

total time
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