CHICKEN SAUSAGE AND SPINACH RAVIOLI WITH TOMATO AND LEMON
Mamma mia! Here's some perfect pasta prepared at pronto speed. It starts with chopped tomato and pieces of chicken sausage that cook up quickly in a pan. Once you've got your water boiling, in go the ravioli, which become perfectly al dente in a flash since they're fresh. After that, all you gotta do is stir in the creamy sauce and put it on a plate. Then you mangiare! Mangiare!! Just like mamma would've said.
Provided by HelloFresh
Categories main course
Time 20m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Quarter lemon.
- Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, sausage, and Italian Seasoning. Cook, breaking up meat into pieces, 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. Turn off heat.
- Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.
- Stir stock concentrate, a squeeze of lemon juice, and a small splash of reserved pasta cooking water into pan with sausage mixture. Cook over low heat, scraping up any browned bits from bottom of pan, 1-2 minutes. Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.
- Carefully stir ravioli into pan with sauce. Season with salt, pepper, and lemon juice to taste.
- Divide ravioli mixture between bowls. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.
Nutrition Facts : Calories 700 kcal, Fat 38 g, SaturatedFat 16 g, Carbohydrate 48 g, Sugar 9 g, Protein 39 g, Fiber 6 g, Cholesterol 195 mg, Sodium 2040 mg
HOMEMADE CHICKEN AND SPINACH SAUSAGE
We combined a few other recipes to come up with this. It is excellent. This can be made for patties or stuffed into pork casings. It is awsome in Alfredo.
Provided by kelly
Categories Chicken Thigh & Leg
Time 1h50m
Yield 8 sausage Links, 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove the bones from the chicken thighs, leave the fat on.
- Cut into 1" dices into a bowl.
- Chop garlic and add to the chicken.
- Add remaining spices.
- Stir all ingredients in the bowl then refrigerate for at least an hour.
- Course Chop Spinach and mix with the other ingredients.
- Grind the enitre contents through a course grinder.
- After grinding the sausage by hand for a couple of minutes.
- At this point you can either keep as bulk sausage, make patties or stuff into pork casings.
- Can be served by itself or in a spaghetti or Alfredo sause.
- Cook within 2-3 days or freeze for up ot 4 months.
Nutrition Facts : Calories 550.8, Fat 39.2, SaturatedFat 11.3, Cholesterol 214.9, Sodium 1670.1, Carbohydrate 2, Fiber 0.9, Sugar 0.1, Protein 45.2
SPINACH AND RICOTTA RAVIOLI
Make and share this Spinach and Ricotta Ravioli recipe from Food.com.
Provided by chef 998002
Categories < 60 Mins
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes.
- While the pasta is resting, prepare the filling. Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Chop finely. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking. Add shallots and cook for about a minute, stirring so that they do not brown. Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with more salt, pepper as needed.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
- Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue. Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. If not using within an hour or two refrigerate until needed.
- To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute. Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes. Add the chopped basil, and mix well. Cook over low heat an additional 10 minutes. Keep warm while you cook the pasta.
- Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.
Nutrition Facts : Calories 645.1, Fat 30.8, SaturatedFat 9.8, Cholesterol 221.8, Sodium 799.2, Carbohydrate 68.1, Fiber 6.8, Sugar 0.9, Protein 26.8
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- 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.
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