Chicken Sausage and Ravioli

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Al Fresco Chicken Sausage and Ravioli is packed with peapods and mushrooms. A 20-minute dinner flavored with fresh lemon juice and butter along with the simple seasonings of salt and pepper, this is a fresh, nutritious dinner that is quick to get on the dinner table.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: American

Keyword: chicken sausage and ravioli

Servings:

Calories: 300kcal

Ingredients

1 package premade ravioli
1 tablespoon olive oil
1 package al Fresco chicken sausage links sliced
2 cups pea pods
2 cups sliced mushrooms
1 tablespoon butter
salt and pepper to taste

Instructions

Cook the pasta. In a medium-sized saucepan, bring water to a boil. Boil ravioli for 7 minutes, then drain.
Saute vegetables and sausage. While ravioli is boiling, heat olive oil in pan over medium heat. Add chicken sausage let brown, about 2 minutes. Add the pea pods and mushrooms to chicken sausage, stirring often. Cook for about 5 minutes. Add butter to the chicken sausage and vegetables. Squeeze the juice of 1/2 lemon into the mixture, stir. Season with salt and pepper
Combine. Gently stir the ravioli into the vegetables and meat. Serve hot.

Notes

For optimal freshness, store any leftover pasta in an airtight container in the refrigerator. Make sure to allow the dish to cool to room temperature before transferring it to the container to prevent condensation, which can affect the texture of the pasta. Consume within 2-3 days for the best flavor and quality. When reheating, consider adding a splash of water or broth to maintain the moisture in the dish. Keep in mind that some veggies may soften upon reheating, so adjust expectations accordingly. Avoid freezing the dish, as the texture of both the pasta and vegetables may be compromised upon thawing.

Nutrition