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Bring a large pot of salted water to a boil.
In a large skillet, warm 1 tablespoon olive oil over medium-high heat. Add the organic chicken sausage slices and sauté until nicely browned. Remove and set aside. Reduce heat to medium-low and add pine nuts. Cook until the nuts are golden brown, stirring often. Add garlic and cook until fragrant, about 30 seconds. Stir in the spinach and stir until wilted. Remove from heat.
Put the ravioli in the boiling water and cook until al dente. Drain and return it to the pot. Stir in the sausage mixture and season to taste with salt and pepper. Add the remaining 3 tablespoons olive oil and toss gently.
To serve, divide among 4 rimmed bowls and pass Parmesan and red pepper flakes for sprinkling.
- 4 organic chicken sausages, cut into 1/4 inch rounds
- ¼ cup extra-virgin olive Oil (Divided)
- 2 tablespoons pine nuts
- 2 cloves garlic, chopped
- 1 pound baby spinach
- 1 pound fresh raviolini, or ravioli
- Sea salt and freshly ground black pepper
- Shaved parmesan
- Red pepper flakes, optional