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.
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:
- 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.
- 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.
- 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.
- 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.
- Carefully stir ravioli into pan. Season with salt, pepper, and a squeeze or two of lemon juice.
- 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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