Chicken Sausage & Lemon Spinach Ravioli

Name: Chicken Sausage & Lemon Spinach Ravioli with Bell Pepper & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 clove Garlic; 1 Bell Pepper; 1 Tomato; 1 Lemon; 9 oz Spinach; 1 Egg; 2 tbsp Cream Cheese; 1 1/2 tbsp Sour Cream; 3 tbsp Parmesan Cheese; 1 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper; 2 tsp Cooking Oil; 9 oz Italian Chicken Sausage Mix

with Bell Pepper & Parmesan

By Recipe0 System

Craving a bit of sunshine? We’re right there with you. And while we can’t bring you perfect 80 degree weather, we can serve up a dish that’ll brighten your day. We’re talking tender pasta pillows stuffed with ricotta cheese and hearty spinach (already pretty awesome on their own), cloaked in a creamy, cheesy, lemon-spiked sauce. It’s gonna be a bright, bright, sunshiny meal!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 clove Garlic
1 Bell Pepper
1 Tomato
1 Lemon
9 oz Spinach
1 Egg
2 tbsp Cream Cheese
1 1/2 tbsp Sour Cream
3 tbsp Parmesan Cheese
1 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper
2 tsp Cooking Oil
9 oz Italian Chicken Sausage Mix

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve bell pepper; remove stem and seeds. Cut tomato into six wedges. Peel and thinly slice garlic. Zest and quarter lemon.
2

Place bell pepper and tomato on a baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange bell pepper cut sides down.

Roast on middle rack until veggies are softened and browned, 20-25 minutes.

Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.

While veggies roast, open package of chicken* and drain off any excess liquid. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage* and cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3

When veggies are almost done, gently add ravioli to pot of boiling water. Reduce to a simmer and 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.
4

Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.

Use pan used for chicken or sausage here.
5

Add stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving), 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) to pan with garlic.

Whisk until combined, then stir in roasted tomato and sliced bell pepper.

Add a squeeze of lemon juice to taste. Season generously with salt and pepper.

Stir in chicken or sausage along with tomato and bell pepper.
6

Add drained ravioli to pan with sauce; gently toss until thoroughly coated. TIP: If necessary, stir in more pasta cooking water a splash at a time until ravioli are coated in a creamy sauce.

Divide between plates and top with remaining Parmesan and lemon zest to taste. Serve with any remaining lemon wedges on the side.

Chicken Sausage is fully cooked when internal temperature reaches 165°.

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