Cajun Sausage Ravioli Pasta
A delightful blend of Cajun spices and creamy cheese ravioli, delivering a comforting meal that's perfect for family dinners.
Ingredients
Main Ingredients
- 1 pound spicy Italian sausage Adds a kick of flavor
- 1 tablespoon olive oil For sautéing
- 1/2 cup red bell pepper, diced Adding sweetness and color
- 1/2 cup green bell pepper, diced For a fresh crunch
- 1/2 large red onion, diced Lending savory notes
- 6 cloves garlic, minced For aromatic bliss
- 25 ounce frozen cheese ravioli The star ingredient offering creamy goodness
- 1 tablespoon garlic seasoning blend Infusing deep flavors
- 1 teaspoon Cajun seasoning Creating signature heat
- 1/2 teaspoon crushed red pepper flakes For an extra punch
- 1/4 cup beef or chicken broth Enriching the sauce
- 1 cup heavy cream Giving the dish a velvety texture
- 1 cup freshly grated Parmesan cheese For a cheesy finish
- 1/4 cup reserved pasta water To adjust consistency
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the spicy Italian sausage, breaking it up as it cooks. Brown for about 5 minutes.
- Add diced red and green bell peppers along with the onion. Stir until sausage is fully cooked and vegetables are tender, approximately 8 to 10 minutes.
- Toss in minced garlic, garlic seasoning blend, Cajun seasoning, and crushed red pepper flakes. Stir for one additional minute.
- Pour in the beef or chicken broth and heavy cream, mixing until well combined. Add Parmesan cheese and let the sauce simmer for about 2 to 3 minutes until thickened.
- Prepare salted water in a separate pot and cook the frozen cheese ravioli as per package instructions. Reserve a cup of pasta water before draining.
- Gently fold the drained ravioli into the sauce, adding reserved pasta water gradually to reach desired consistency. Let simmer on low heat for 10 to 15 minutes.
- Serve hot, garnished with extra Parmesan cheese and freshly chopped herbs if desired.
Notes
For added freshness, consider adding fresh spinach during the last minutes of cooking. Experiment with different sausage types for varied flavors. For a lighter sauce, substitute half of the heavy cream with chicken broth.