Chicken Sausage & Spinach Ravioli
This one-pot meal comes together in 30 minutes which makes it perfect for when you're short on time, but unwilling to compromise on flavor.
- 12–14 oz. (350—400 g) frozen cheese ravioli
- 2 links fully cooked chicken sausage
- 2 tbsp (30 mL) butter
- 2 garlic cloves
- ¼–½ tsp (1–2 mL) red pepper flakes
- 5 oz. (150 g) fresh baby spinach leaves
- Optional: cherry tomatoes, Parmesan cheese
Cook the ravioli according to the package directions in the 5.25-qt. (5-L) Nonstick Stock Pot. (Don't drain the water.)
Use the Quick Slice to cut the chicken sausages.
When the pasta is almost done, melt the butter in the 12" (30-cm) Stainless Steel Nonstick Skillet over medium heat. Add garlic pressed with the Garlic Press and the red pepper flakes. Cook and stir for 30 seconds, or until fragrant.
Use the Scoop ‘N Drain to add half of the ravioli to the skillet and stir until well coated. Repeat with the remaining ravioli. Toast the ravioli in the pan for about 5 minutes, turning occasionally, until browned.
Add the sausage, spinach, and ¼ cup (50 mL) of the pasta water. Toss gently until the spinach wilts slightly.
Remove from the heat and serve.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 180, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 12 g, Fiber 2 g, Sugars 1 g, Protein 10 g
You can cook the ravioli in the 12" (30-cm) Stainless Steel Nonstick Skillet, if you’d like. Add enough water to cover the ravioli, and reserve ¼ cup (50 mL) of the pasta water in a separate bowl.