Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, chicken sausage and spinach ricotta ravioli. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Chicken Sausage and Spinach Ricotta Ravioli is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chicken Sausage and Spinach Ricotta Ravioli is something that I have loved my whole life. They’re nice and they look fantastic.
Enjoy by cooking the healthy recipe Spinach Ricotta Ravioli & Chicken Sausage. Try the recipe and share your comments dear friends. Cook sausage and white scallions over a drizzle of olive oil on Med-high heat.
To begin with this recipe, we must prepare a few ingredients. You can have chicken sausage and spinach ricotta ravioli using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Sausage and Spinach Ricotta Ravioli:
- Prepare 1 scallion chopped
- Prepare 1 Roma tomato, diced
- Get 1 lemon
- Take 12 oz Italian chicken sausage
- Get 1 tbsp Italian seasoning
- Prepare 10 oz spinach ricotta ravioli
- Get 1/2 c chicken or veggie stock
- Prepare 4 tbsp sour cream
Season to taste with salt and plenty of black pepper, mix Place teaspoonfuls of the ricotta mixture at even intervals along the middle of the pasta sheet, using no more than about a quarter of the mixture. This is a simple stuffed ravioli made with a creamy ricotta spinach blend. I prepared a simple tomato sauce with just a touch of spice, but these ravioli are also delicious with a brown butter sauce. If you prefer, you can also use a spinach pasta dough for the ravioli, or make half egg dough ravioli.
Instructions to make Chicken Sausage and Spinach Ricotta Ravioli:
- Cook sausage and white scallions over a drizzle of olive oil on Med-high heat. Add seasoning. Stir in tomato and cook 1-2 min. Turn off heat.
- Boil water with salt. Add ravioli gently, and reduce to a simmer. Cook, stirring occasionally 4-5 min. Drain pasta.
- Stir in stock to sausage. Squeeze half a lemon. Cook 1-2 min. Add sour cream and 1 tbsp butter. Add ravioli. Stir. Serve with remaining fresh lemon juice and scallions.
Ravioli are already filled with goodness, adding a sauce on top of it just kills them off, makes the whole thing an indistinct mess of contrasting flavors. Spinach and ricotta tortelli (they are tortelli, specifically) are best served si. Cook spinach as directed on box; allow to sit a few minutes until cool enough to handle. Squeeze cooked spinach between paper towels to remove excess moisture. Drain and place in a serving bowl.
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