Creamy Cajun Sausage Ravioli (Printer-Friendly)
Spicy sausage and peppers in a creamy Cajun Parmesan sauce with tender cheese ravioli and bold flavor.
# What You’ll Need:
→ Meat
01 -
12 ounces spicy Italian sausage, casing removed
→ Vegetables
02 -
1/2 cup diced red bell pepper
03 -
1/2 cup diced green bell pepper
04 -
1/2 cup diced red onion
05 -
3 cloves garlic, minced
→ Seasonings
06 -
1 teaspoon garlic blend seasoning
07 -
1 tablespoon Cajun seasoning
08 -
1/4 teaspoon crushed red pepper flakes
→ Liquids
09 -
1/2 cup low sodium beef or chicken broth
10 -
3/4 cup heavy cream
→ Cheese & Pasta
11 -
1/2 cup freshly grated Parmesan cheese
12 -
9 ounces frozen cheese ravioli
→ Oils
13 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, along with diced bell peppers, red onion, and minced garlic. Sauté gently for approximately 10 minutes until the sausage is browned and vegetables soften.
02 -
Stir in garlic blend seasoning, Cajun seasoning, and crushed red pepper flakes. Cook for an additional 1 to 2 minutes to toast the spices and develop their flavors.
03 -
Pour in broth and scrape the skillet bottom to lift browned bits. Reduce heat to low and add heavy cream along with freshly grated Parmesan. Stir slowly until the cheese melts into a silky, smooth sauce. Adjust seasoning as needed.
04 -
Bring a large pot of salted water to a gentle boil. Add frozen ravioli and cook until they float and are heated through, about 3 to 4 minutes. Reserve 1/4 cup of the pasta water before draining.
05 -
Transfer the drained ravioli to the skillet with sauce along with reserved pasta water. Toss gently and simmer on low heat for 10 to 15 minutes until the sauce thickens and coats each ravioli evenly.
# Helpful Hints:
01 -
Grating Parmesan fresh ensures a smoother, creamier sauce.
02 -
Saving pasta water helps achieve a glossy, clingy sauce texture.
03 -
Add extra broth if the sauce becomes too thick during simmering.