Cajun Sausage Ravioli Pasta

Savory smoky and full of comforting heat this Cajun Sausage Ravioli brings together tender cheese ravioli with a creamy Cajun-spiced sauce loaded with spicy Italian sausage and fresh peppers. It is a weeknight dinner with plenty of flair but easy enough to throw together even when life gets wild.

The first time I made this was for a last-minute dinner with friends. It disappeared fast and now it is the number one request when anyone comes over and I want to impress without fuss.

Ingredients

• Spicy Italian sausage: gives deep flavor and a bit of kick Choose the freshest sausage you can find for the juiciest results
• Olive oil: helps everything brown and brings out flavor in the sausage and veggies Use a good quality extra virgin for richer taste
• Red bell pepper: brings a subtle sweetness and beautiful color when ripe and glossy
• Green bell pepper: delivers a grassy brightness Look for firm peppers without wrinkling
• Red onion: adds bold flavor and sweet notes especially when gently sauteed
• Garlic cloves: provide that essential foundation of savory aroma and taste Fresh peeled garlic will always deliver more punch than pre-minced
• Frozen cheese ravioli: keeps things easy and fuss-free Choose a brand with a high cheese content for best creamy filling
• Garlic seasoning blend: lifts up all the flavors Pick a blend you love with dried garlic as the main ingredient
• Cajun seasoning: is the heart of this dish bringing smoky and spicy notes Be sure yours is fresh for maximum punch
• Red pepper flakes: let you dial up the heat to your preference
• Beef or chicken broth: adds savory depth Choose low sodium if possible to control salt levels
• Heavy cream: is the building block for that luscious sauce Be sure it is very cold and as fresh as possible
• Parmesan cheese: melts into the sauce adding salty nutty umami Use freshly grated for very best texture
• Reserved pasta water: creates silkiness and pulls the sauce together The starch helps everything cling to the ravioli

Instructions

Sauté the Aromatics:

Start by heating olive oil in a large skillet over medium heat. Add the spicy Italian sausage making sure to break it up into small pieces as it cooks thoroughly. Toss in the diced red and green peppers along with the chopped red onion and minced garlic. Keep everything moving and let it roast together for about eight to ten minutes. What you are watching for is golden sausage and veggies that are totally softened. This slow cooking is where much of the backbone flavor comes from in the finished dish.

Bloom the Spices:

Sprinkle the garlic seasoning blend Cajun seasoning and red pepper flakes right over the browned sausage mix. Let them cook for just a minute stirring often You want the spices to release their essential oils and build a fragrant base without burning.

Build the Creamy Sauce:

Pour the broth into the skillet to deglaze any golden bits stuck to the bottom Add the heavy cream and slowly whisk in the freshly grated  Parmesan  cheese making sure everything melts smoothly. Maintain a gentle simmer for two to three minutes until you get a velvety creamy sauce that is thick but pourable.

Cook and Prep the Ravioli:

While your sauce simmers cook the cheese ravioli according to the package directions in salted boiling water. Before draining scoop out about a quarter cup of the pasta water. This starchy liquid will be key when you finish the sauce. Drain the ravioli gently and set it aside.

Marry the Ravioli with the Sauce:

Add the drained ravioli and that reserved pasta water right into your creamy skillet. Toss everything gently so the cheese ravioli gets coated with the Cajun cream sauce. Work gently so you do not tear or crush the ravioli.

Finish and Serve:

Turn the heat to low and let everything simmer for about ten to fifteen minutes. Stir every few minutes to make sure nothing sticks and the sauce is enveloping each piece of ravioli. If the sauce thickens too much add a splash more broth or pasta water. Taste and tweak seasonings at the end. Serve hot with a scattering of extra Parmesan if you like.