Tomato & Ricotta Stuffed Ravioli

Name: Tomato & Ricotta Stuffed Ravioli with Creamy Chicken Sausage
Yield: 2 servings
Cuisine: Italian
Ingredients: 9 oz Italian Chicken Sausage Mix; 2 tbsp Crème Fraîche; 2 tbsp Cream Cheese; 1 unit Chicken Stock Concentrate; 1 Lemon; 1 clove Garlic; 1 Bell Pepper; 9 oz Tomato; 1 tsp Olive Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp

with Creamy Chicken Sausage

By Recipe0 System

We love pasta in all its shapes, sizes, and sauces, but there’s something extra-special about ravioli, bursting with flavor from the inside out. These ravioli star herbaceous, fresh tomato and the cheese trifecta: pillowy ricotta, melty mozz, and tangy parmesan. But our chefs wouldn’t leave you with ravioli alone—they've topped the pasta pillows with an extra creamy chicken sausage and bell pepper sauce sprinkled all over with lemon zest to give this meal the restaurant-worthy treatment it deserves. Talk about pasta-tively delicious!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

9 oz Italian Chicken Sausage Mix
2 tbsp Crème Fraîche
2 tbsp Cream Cheese
1 unit Chicken Stock Concentrate
1 Lemon
1 clove Garlic
1 Bell Pepper
9 oz Tomato
1 tsp Olive Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

4 steps

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.
2

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, 3-4 minutes.

Add sausage* and garlic; cook, breaking up meat into pieces, until sausage is browned and cooked through, 4-6 minutes. Season with salt and pepper.
3

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 ½ cup pasta cooking water, then drain.
4

Once sausage is cooked through, stir in cream cheese, stock concentrate, 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup plain water (1⁄3 cup for 4). 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.

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