Creamy Cajun Sausage Ravioli

This creamy Cajun sausage ravioli is a flavorful twist on traditional pasta dishes, bringing a spicy, comforting meal to your table in under 40 minutes. It combines the boldness of Cajun spices with the richness of heavy cream and Parmesan, all wrapped up with tender cheese ravioli for a dish that satisfies every craving.

I first made this during a quiet weekend and was surprised by how quickly it became a new favorite in our house. Now it’s a go-to when I want something impressive but fuss-free.

Ingredients

• 1 pound spicy Italian sausage: lends a smoky, bold flavor choose good quality sausage without fillers for the best texture
• 1 tablespoon olive oil: helps brown the sausage and soften vegetables evenly
• Half a red bell pepper diced: adds sweetness and vibrant color
• Half a green bell pepper diced: contributes a fresh crunch and contrast in flavor
• Half a large red onion diced: builds a sweet and savory foundation
• 6 to 7 garlic cloves minced: packs an aromatic punch fresh garlic is always best here
• 1 tablespoon garlic blend (such as Mrs Dash Ultimate Garlic Blend): enhances the garlicky flavor without overwhelming the dish
• 1 teaspoon Cajun seasoning (like Slap Ya Mama Hot Seasoning): brings authentic Cajun heat and complexity
• Half a teaspoon red pepper flakes: adds an extra layer of spiciness you can adjust to your heat preference
• Quarter cup beef or chicken broth: helps deglaze the pan and enriches the sauce’s depth
• 1 cup heavy cream: gives the sauce its luscious, velvety texture
• Three quarters to 1 cup freshly grated Parmesan: melts into the sauce for sharp nutty umami notes freshly grated is key for smooth melting
• 25 ounces frozen cheese ravioli: the star of the dish choose good quality ravioli with a creamy cheese filling
• Quarter cup reserved pasta water: will loosen the sauce and help it cling beautifully to the ravioli

Step-by-Step Instructions

Sauté the Sausage and Vegetables:

Heat olive oil in a skillet over medium heat. Add the sausage, breaking it apart as you go. Toss in the diced red and green bell peppers, red onion, and minced garlic. Cook everything together, stirring often until the sausage is nicely browned and the vegetables have softened, about 8 to 10 minutes. This step builds a robust flavor base.

Spice It Up:

Sprinkle in the garlic blend, Cajun seasoning, and red pepper flakes. Stir for about a minute until the spices release their aromas. This wakes up the dish with that signature Cajun punch.

Create the Creamy Sauce:

Pour in the broth and heavy cream. Stir well, scraping any browned bits off the bottom of the pan. Bring the mixture to a gentle simmer—this allows the cream to thicken a little while the flavors meld beautifully.

Add Parmesan for Richness:

Gradually sprinkle in the freshly grated Parmesan while stirring constantly. Keep mixing until the cheese is fully melted and you have a silky, creamy sauce base.

Cook the Ravioli:

Meanwhile, cook the frozen cheese ravioli according to the package instructions. Be sure to reserve a quarter cup of the pasta water before draining; this starchy water will help with sauce consistency.

Combine and Simmer:

Gently fold the cooked ravioli and reserved pasta water into the skillet with the sauce. Toss carefully to coat each ravioli generously. Lower the heat to a gentle simmer and let everything cook together for 10 to 15 minutes until the sauce thickens to your liking. Taste and adjust seasoning if necessary before serving hot.

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I have a soft spot for the Cajun seasoning because it reminds me of a trip I took to New Orleans years ago. The vibrant spices always bring back memories of lively street music and unforgettable meals by the bayou.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat with a splash of broth or cream to loosen the sauce. Avoid microwaving as it can toughen the ravioli and change the sauce texture.

Ingredient Substitutions

If you prefer milder heat, swap the spicy Italian sausage for Italian sweet sausage or even chicken sausage. You can omit or reduce the red pepper flakes for less spice. Use half and half instead of heavy cream for a lighter sauce, though it will be less rich. Parmesan can be replaced with Pecorino Romano for a saltier tang if you like.

Serving Suggestions

Serve this ravioli with a simple green salad dressed with lemon vinaigrette to cut through the richness. Crusty garlic bread is a fantastic companion, perfect for soaking up every last drop of that creamy sauce. For a bit of freshness, sprinkle chopped fresh parsley or basil on top just before serving.

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Frequently Asked Questions

→ What type of sausage is best for this dish?

Spicy Italian sausage works well to provide bold, savory flavors that complement the creamy sauce and spices.

→ Can I use fresh ravioli instead of frozen?

Yes, fresh ravioli can be used; it may require a shorter cooking time and will absorb the sauce differently, offering a tender texture.

→ How can I adjust the spiciness level?

Reduce or omit the red pepper flakes and Cajun seasoning to soften the heat, or add more for a spicier finish.

→ What is the purpose of the reserved pasta water?

The reserved pasta water helps loosen the sauce and allows it to better coat the ravioli for a silky texture.

→ Can I substitute the heavy cream?

You can use half-and-half or whole milk for a lighter sauce, but the outcome will be less rich and creamy.