Spinach Ricotta Ravioli with Chicken Sausage
with Zucchini Ribbons, Tomato & Creamy Lemon Sauce
Spinach Ricotta Ravioli with Chicken Sausage
Tender ravioli and chicken sausage are tossed with zucchini ribbons in a bright tomato cream sauce with a hint of lemon for a rich, fresh, comforting pasta dinner.
Ingredients
For 2 servings
- 9 ounce Italian Chicken Sausage Mix
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- 3 tablespoon Parmesan Cheese
- 2 unit Scallions
- 3 tablespoon Sour Cream
- 9 ounce Spinach and Ricotta Ravioli
- 1 unit Tomato
- 1 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 1 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time10m
Total Time15m
Calories810
Protein43g
Carbs66g
Fat43g
Tags:
Protein SmartFiber SmartMass Gain FriendlyQuick
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a meat-free version, swap the chicken sausage for a plant-based sausage or sautéed mushrooms. To avoid dairy, use dairy-free ricotta ravioli if available and replace the sour cream and parmesan with unsweetened plant-based alternatives.
What to serve with it
Serve with a crisp green salad or garlicky roasted broccoli to add freshness and balance the creamy, savory flavors. Warm crusty bread or breadsticks also work well for soaking up the sauce.
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