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Spinach Ricotta Ravioli with Chicken Sausage plus Zucchini Ribbons, Tomato & Creamy Lemon Sauce

Tender ravioli are pretty much good in any form, but they’re especially great when packed with fresh spinach and creamy ricotta. This rendition is “dragged through the garden,” majorly amping up the veggie factor. Loaded with chopped and ribboned zucchini, diced tomato, and a bevy of Italian herbs and spices. It’s taken to the next level with a creamy lemon sauce, nutty Parmesan, and a sprinkle of scallion greens. Be still, our pasta-loving hearts...

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Quick lunches dinners lunch-pasta
Prep: 15 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 zucchini
  • 1 tomato
  • 2 scallions
  • 1 lemon
  • 9 oz spinach and ricotta ravioli
  • 1 tbsp italian seasoning
  • 1 veggie stock concentrate
  • 3 tbsp sour cream
  • 3 tbsp parmesan cheese
  • 2 tsp olive oil
  • 1 tbsp butter
  • salt
  • pepper
  • 9 oz italian chicken sausage mix
  • 1 tsp cooking oil
  • 2 zucchinis
  • 2 tomatoes
  • 2 scallions
  • 1 lemon
  • 18 oz spinach and ricotta ravioli
  • 1 tbsp italian seasoning
  • 2 veggie stock concentrates
  • 6 tbsp sour cream
  • 6 tbsp parmesan cheese
  • 2 tsp olive oil
  • 2 tbsp butter
  • salt
  • pepper
  • 18 oz italian chicken sausage mix
  • 1 tsp cooking oil

Instructions

  1. • Bring a medium pot of salted water to a
    boil. Wash and dry produce.
    • Trim ends from zucchini; shave zucchini
    lengthwise into thin ribbons using a peeler,
    rotating as you go, until you get to the
    seedy core. Finely chop core.
    • Dice tomato. Trim and thinly slice scallions,
    separating whites from greens. Zest and
    quarter lemon.
  2. • Once water is boiling, gently add ravioli to
    pot. Immediately reduce to a low simmer.
    Cook, stirring occasionally, until al dente
    and floating to the top, 4-5 minutes.
    • Reserve 1 cup pasta cooking water, then
    drain. TIP: Gently shake strainer with
    ravioli in it to remove as much moisture
    as possible.
    While pasta cooks, pat chicken dry with
    paper towels and 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 browned and cooked
    through, 4-6 minutes. Turn off heat;
    transfer to a paper-towel-lined plate.
    Wipe out pan.
  3. • Meanwhile, heat a large drizzle of olive oil
    in a large pan over medium-high heat.
    Add chopped zucchini, tomato, scallion
    whites, and 1 tsp Italian Seasoning (2 tsp
    for 4 servings; use the rest of the Italian
    Seasoning as you like). Cook until veggies
    are just softened, 1-2 minutes. Season with
    salt and pepper.
    Use pan used for chicken or sausage here.
  4. • Reduce heat under pan with veggies to
    medium, then stir in stock concentrate,
    ¼ cup reserved pasta cooking water
    (1⁄3 cup for 4 servings), and a squeeze of
    lemon juice. Reduce heat to low and cook,
    1-2 minutes.
    • Stir in sour cream and 1 TBSP butter (2 TBSP
    for 4) 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.
  5. • Separate zucchini ribbons with your hands,
    then stir into pan with sauce.
    • Gently stir in drained ravioli. Simmer until
    sauce has thickened, 1-2 minutes. Season
    with salt and pepper. Stir in lemon zest
    to taste.
    Stir sausage into sauce along with
    zucchini ribbons.
  6. • Divide pasta between bowls. Garnish with
    scallion greens and Parmesan. Serve with
    remaining lemon wedges on the side.
    Serve chicken atop pasta.
    Chicken Sausage is fully cooked when internal temperature reaches 165°.