Recipe: Perfect Chicken Sausage and Spinach Ricotta Ravioli

Chicken Sausage and Spinach Ricotta Ravioli. Add garlic pressed with the Garlic Press and the red pepper flakes. My final decision of a sausage, mushroom and spinach sauce was a perfect choice. The creamy ricotta ravioli paired well with the salty sausage, bitter greens, and hearty mushrooms.

Track exercise, weight, ketones, blood glucose, and body measurements. Access keto meal plans and articles. Stir stock concentrate, squeeze of lemon, and small splash of pasta water into pan with sausage mixture. You can cook Chicken Sausage and Spinach Ricotta Ravioli using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Chicken Sausage and Spinach Ricotta Ravioli

1. You need of scallion chopped.
2. Prepare of Roma tomato, diced.
3. It's of lemon.
4. You need of Italian chicken sausage.
5. It's of Italian seasoning.
6. You need of spinach ricotta ravioli.
7. Prepare of chicken or veggie stock.
8. It's of sour cream.

Stir in sour cream and butter. The Best Spinach And Ricotta Ravioli Sauce Recipes on Yummly Sausage Spinach Ravioli With Tomato Cream Sauce. Making your own stuffed pasta may seem like a lot of work, but once you get comfortable with the technique it actually is much easier than you would imagine and the results are well worth the effort.

Chicken Sausage and Spinach Ricotta Ravioli instructions

1. 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..
2. Boil water with salt. Add ravioli gently, and reduce to a simmer. Cook, stirring occasionally 4-5 min. Drain pasta..
3. 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..

In this stuffed pasta recipe I made a filling of sausages and spinach and topped the tender. Gradually mix in the remaining flour until smooth. Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula.