Cajun Cream Sausage Ravioli
Savory and robust, this dish unites zesty Italian sausage with a medley of sweet peppers and aromatic garlic, all bathed in a luscious, Cajun-seasoned Parmesan cream sauce. Paired with pillowy cheese ravioli, it delivers bold, comforting flavors in under 40 minutes.
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Servings: 4
Ingredients
- 25- ounce package of frozen cheese-filled ravioli
- 1 tablespoon pure olive oil
- 1 cup rich heavy cream
- 1/2 large red onion finely chopped
- 6 to 7 garlic cloves finely minced
- 1/2 red bell pepper diced
- 1/2 green bell pepper chopped
- 1 teaspoon Cajun seasoning such as Slap Ya Mama or equivalent
- 1/4 cup cooking water reserved from the pasta
- 1 tablespoon garlic herb seasoning blend e.g., Mrs. Dash Ultimate Garlic or similar
- 1 pound spicy Italian ground sausage
- 1/4 cup low-sodium beef or chicken broth
- 3/4 to 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon crushed red chili flakes
Instructions
- Begin by warming the olive oil over medium heat in a large skillet. Add the Italian sausage, diced bell peppers, chopped onion, and minced garlic. Sauté until the sausage is browned and the vegetables have softened.
- Stir in the garlic herb blend, Cajun seasoning, and red pepper flakes. Continue cooking, allowing the spices to toast slightly and infuse the mixture with flavor.
- Pour in the broth, followed by the heavy cream. Gradually stir in the grated Parmesan cheese, mixing until the sauce becomes smooth and fully combined.
- Meanwhile, boil the cheese ravioli according to the package directions. Before draining, reserve 1/4 cup of the starchy cooking water.
- Incorporate the cooked ravioli and reserved pasta water into the skillet. Gently fold everything together until the pasta is well coated in the creamy sauce.
- Lower the heat and let the mixture simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Taste and adjust the seasoning if necessary before serving immediately.
Notes
Make Ahead – Prepare the sauce up to one day in advance. Refrigerate and reheat gently before adding freshly cooked ravioli.
Storage – Store leftovers in a sealed container in the refrigerator for up to 4 days.
Reheating – Rewarm on the stovetop over low heat with a splash of broth or cream to loosen the sauce.
Freezing – Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Storage – Store leftovers in a sealed container in the refrigerator for up to 4 days.
Reheating – Rewarm on the stovetop over low heat with a splash of broth or cream to loosen the sauce.
Freezing – Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.