Spinach Ricotta Ravioli

This recipe I have to admit wasn’t one of my all time favorites but the Hubby kept raving about how delicious it was. So I went ahead and put it on the website because if it’s hubby approved that works for me.  It was also a meal that happened in thirty minutes which is always a plus!  It was also the first meal we have had for a while at dinner with meat at home since we have been doing the TB12 dinners so we may have just been super hungry for a chicken dinner.

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Prep Time:  5 minutes   Total Time: 25 minutes   Serves: 2 people

Ingredients you need to cook this shit:

  • 9 oz. Sweet Italian Sausage
  • 2 Scallions
  • 1 Roma Tomato
  • 1 Lemon
  • 1 TBSP Italian Seasoning
  • 9 oz. Spinach and Ricotta Ravioli
  • 1 Chicken Stock Concentrate
  • 4 TBSP of Sour Cream
  • 1 TBSP of Olive Oil
  • 1 TBSP of Butter
  • Salt and Pepper

Directions you need to cook this shit:

  1. Wash and dry all your produce shit. Bring a large pot of salted water to a boil. Remove sausage from casings; discard casings. Trim, then thinly slice scallions, keeping the greens and the white separate. Core and seed tomato, then dice into 1/2-inch cubes. Cut lemon into wedges.
  2. Heat 1 TBSP oil in a large pan over medium-high heat. Add scallion whites, sausage, and Italian seasoning, breaking up meat into pieces. Cook, tossing, until sausage is browned and cooked through and scallions are softened, 3-5 minutes. Stir in tomato and cook until just softened, 1-2 minutes.
  3.  Once water boils, add ravioli to pot. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes.  Scoop out and reserve 1/2 cup ravioli cooking water, then carefully drain.
  4. Reduce heat under pan with sausage mixture to low, then add a squeeze of lemon juice, a small splash of reserved ravioli water, and stock concentrate.  Give everything a stir, scraping up any browned bits on bottom of pan. Stir in 1 TBSP butter and sour cream. Season with salt and pepper.
  5. Carefully stir ravioli into pan. Season with salt, pepper, and a squeeze or two of lemon juice.
  6. Divide ravioli mixture between bowls, then sprinkle with scallion greens. Serve any remaining lemon on the side for squeezing over.

Calories: 620

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