Creamy Cajun Sausage Ravioli (Irresistibly Bold & Comforting!)
What if I told you that one of the fastest comfort-food dinners you can make at home also packs restaurant-level flavor—and takes less than 30 minutes? Loaded with spicy Italian sausage, rich Cajun spices, and pillowy cheese ravioli, this creamy Cajun sausage ravioli balances heat, richness, and bold aromatics perfectly. It’s a weeknight hero worth saving, sharing, and repeating.
Equipment
- Large Skillet
- Pasta Pot
Ingredients
Main Ingredients
- 1 lb spicy Italian sausage mild or chicken sausage works too
- 1 tbsp olive oil for browning
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 red onion, diced yellow onion works too
- 6-7 cloves garlic, minced
Seasonings
- 1 tbsp garlic blend seasoning
- 1 tsp Cajun seasoning adjust for spice level
- 1/2 tsp red pepper flakes optional
Liquids & Dairy
- 1/4 cup beef or chicken broth for deglazing
- 1 cup heavy cream or coconut cream
- 3/4–1 cup freshly grated Parmesan
Pasta
- 25 oz frozen cheese ravioli fresh ravioli cooks faster
- 1/4 cup reserved pasta water helps emulsify sauce
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add spicy Italian sausage, breaking it apart as it cooks. Allow it to brown for deeper flavor.
- Add diced red bell pepper, green bell pepper, and red onion. Sauté until softened. Stir in minced garlic and cook for 30 seconds.
- Sprinkle in garlic blend seasoning, Cajun seasoning, and red pepper flakes. Toast briefly to release aromatics.
- Pour in broth to deglaze the pan, scraping up brown bits for added flavor.
- Lower heat and add heavy cream. Stir in Parmesan until sauce becomes smooth and creamy. Add a splash of pasta water if needed to adjust consistency.
- Cook ravioli according to package instructions. Reserve 1/4 cup of pasta water before draining.
- Fold cooked ravioli gently into the creamy Cajun sausage sauce. Add pasta water as needed and let simmer 1–2 minutes for flavors to meld.
Notes
For extra depth, add smoked paprika, mushrooms, or sun-dried tomatoes. Leftovers reheat beautifully with a splash of cream or broth.