Creamy Cajun Sausage Ravioli (Print Format)
Sausage, cheese ravioli, and peppers simmered in a Cajun Parmesan cream sauce, ready in about 35 minutes.
# Ingredients:
→ Main Ingredients
01 -
1 lb Spicy Italian Sausage
02 -
1 tbsp Olive Oil
03 -
1/2 Red Bell Pepper, diced
04 -
1/2 Green Bell Pepper, diced
05 -
1/2 Large Red Onion, diced
06 -
6-7 Garlic Cloves, minced
07 -
1 tbsp Garlic Blend (e.g., Mrs Dash Ultimate Garlic Blend)
08 -
1 tsp Cajun Seasoning (e.g., Slap Ya Mama Hot Seasoning)
09 -
1/2 tsp Red Pepper Flakes
10 -
1/4 Cup Beef or Chicken Broth
11 -
1 Cup Heavy Cream
12 -
3/4-1 Cup Freshly Grated Parmesan
13 -
25 oz Frozen Cheese Ravioli
14 -
1/4 Cup Reserved Pasta Water
# Steps:
01 -
Heat olive oil in a skillet over medium heat. Add sausage, red and green bell peppers, onion, and garlic. Cook until the sausage is browned and vegetables are softened.
02 -
Stir in the garlic blend, Cajun seasoning, and red pepper flakes. Cook for an additional minute until fragrant.
03 -
Pour in the beef or chicken broth and heavy cream. Stir until well combined and bring the mixture to a gentle simmer.
04 -
Gradually stir in the freshly grated Parmesan cheese. Mix until the cheese is fully melted and the sauce becomes creamy.
05 -
Cook the frozen cheese ravioli according to package directions. Reserve 1/4 cup of the pasta cooking water.
06 -
Add the cooked ravioli and reserved pasta water to the skillet. Gently toss to coat the ravioli in the sauce.
07 -
Reduce heat to low and let the dish simmer for 10–15 minutes until the sauce thickens. Taste, adjust seasoning if necessary, and serve hot.
# Tips:
01 -
For best results, cook the sauce a day in advance to allow flavors to develop.
02 -
Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of broth or cream to loosen the sauce.
03 -
Freeze leftovers in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.