CHICKEN SAUSAGE & SPINACH RAVIOLI

Prep 5 min

Cook 25 min

Ready in 30 min

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.

Ingredients:

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

Directions:

Cook the ravioli according to the package directions in the 25-qt. (5-L) Nonstick Stock Pot. (Don’t drain the water.)
Use the Quick Sliceto 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 Drainto 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.

Yield:

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

Cooks Note:

When I made this recipe I made the following substitutions and they worked great;

I used a chicken sausage with gouda and apples. I also used the entire package of 5 since they are smaller than regular sausage.

I used fresh ravioli that was filled with spinach and cheese

In step 3, I browned the sausages a little before I added the garlic and red pepper flakes. I took them out of the pan and then continued with the rest of the recipe.