Creamy Cajun Sausage Ravioli (Print version)
Cheese ravioli and smoky sausage tossed in a creamy Cajun Parmesan sauce with peppers, garlic, and a little heat.
# Ingredients:
For the ravioli and sausage
01 -
20 oz (565 g) refrigerated cheese ravioli
02 -
1 tablespoon olive oil
03 -
12 oz (340 g) fully cooked andouille or smoked sausage, sliced into 1/4-inch coins
For the Cajun cream sauce
04 -
1 small yellow onion, diced
05 -
1 red bell pepper, diced
06 -
3 cloves garlic, minced
07 -
1 tablespoon Cajun seasoning, plus more to taste
08 -
1/2 teaspoon smoked paprika
09 -
3/4 cup (180 ml) low-sodium chicken broth
10 -
1 cup (240 ml) heavy cream
11 -
3/4 cup (75 g) freshly grated Parmesan cheese
12 -
1/2 cup reserved ravioli cooking water, as needed
13 -
2 cups (60 g) baby spinach, optional
14 -
1 tablespoon chopped fresh parsley
15 -
1 teaspoon fresh lemon juice, plus more to taste
16 -
Salt and black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a gentle boil. Cook the ravioli according to the package directions until tender, then reserve 1/2 cup cooking water and drain carefully.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the sliced sausage in a single layer and cook for 3-4 minutes, turning once, until browned at the edges. Transfer to a plate.
03 -
Lower the heat to medium. Add onion and bell pepper to the skillet and cook for 4-5 minutes until softened. Stir in the garlic and cook for 30 seconds.
04 -
Sprinkle in the Cajun seasoning and smoked paprika. Stir for 30 seconds so the spices toast lightly in the pan drippings.
05 -
Pour in the chicken broth and scrape up the browned bits from the skillet. Add the heavy cream and simmer gently for 3-4 minutes until slightly thickened.
06 -
Reduce the heat to low and stir in the Parmesan a handful at a time until smooth. Add a splash of reserved ravioli water if the sauce looks too thick.
07 -
Return the sausage to the skillet and add the cooked ravioli. Fold gently to coat. Stir in spinach if using, then finish with parsley, lemon juice, salt, and black pepper.
# Good to know:
01 -
Best served immediately while the sauce is glossy.
02 -
Use fully cooked smoked sausage for the fastest version.
03 -
If using raw sausage, cook it fully before making the sauce.