Cajun Ravioli Pasta (Print)
Zesty sausage, pasta, peppers, and a creamy sauce make for a seriously delicious Cajun-inspired meal.
# Ingredients:
→ Main Parts
01 -
700 g frozen cheese-filled ravioli
02 -
6 garlic cloves, minced
03 -
1/2 large red onion, diced
04 -
1/2 green bell pepper, diced
05 -
1/2 red bell pepper, diced
06 -
1 tablespoon olive oil
07 -
500 g spicy Italian sausage
→ Seasonings
08 -
1/2 teaspoon crushed red pepper flakes
09 -
1 teaspoon Cajun seasoning
10 -
1 tablespoon garlic seasoning blend
→ Creamy Sauce
11 -
60 ml reserved pasta water
12 -
100 g fresh grated parmesan
13 -
240 ml heavy cream
14 -
60 ml beef or chicken broth
# Steps:
01 -
Let the pasta hang out in the sauce over low heat 10-15 minutes, stirring here and there. Taste it, maybe add more seasoning if you feel like it. Plate it up while hot, and toss some extra parm on top if you want.
02 -
Toss the drained ravioli and the pasta water into your pan with the sauce. Gently mix so they're all nicely coated in that creamy Cajun goodness, but be careful not to break the ravioli up too much.
03 -
While your creamy sauce simmers, cook the ravioli in salted boiling water just 'til they're al dente—check the bag for timing. Scoop out 60 ml of water before you drain them.
04 -
Pour in the broth, cream, and parmesan. Slowly stir it all up so the cheese melts and your sauce gets nice and smooth. Turn the heat down and let it bubble for 2-3 minutes.
05 -
Mix in the garlic blend, Cajun spices, and crushed red pepper to your sausage-veggie mix. Let it fry one more minute to wake up the flavors and get everything coated.
06 -
Heat your olive oil in a big skillet over medium. Add sausage, peppers, onions, and garlic. Break up the meat as it cooks and stir it all together. Give it 8-10 minutes 'til the sausage is cooked through and the veggies are soft.
# Notes:
01 -
Top-notch parmesan adds more punch to the sauce. Don’t thaw the frozen ravioli—just cook them straight from the freezer.