These Cajun sausage ravioli make a superb supper when you want a little heat and a lot of comfort on the same plate. The creamy tomato sauce wraps around smoky sausage, Cajun spices add depth and warmth, and a generous finish of Parmesan turns simple ravioli into something that feels straight off a restaurant menu in less than 40 minutes.
Ingredients
- Cheese ravioli — 500g (1 lb 2 oz)
- Smoked Cajun sausage, andouille — 300g (10.5 oz)
- Yellow onion — 1
- Red bell pepper — 1
- Garlic — 3 cloves
- Olive oil — 1 tbsp
- Tomato paste — 1 1/2 tbsp
- Crushed tomatoes in their juices — 200g (7 oz)
- Heavy cream — 200ml (3/4 cup + 1 tbsp)
- Chicken stock — 150ml (2/3 cup)
- Cajun seasoning — 2 tsp
- Smoked paprika — 1 tsp
- Cayenne pepper — 1/4 tsp
- Salt and black pepper — to taste
- Parmesan, grated — 40g (1/2 cup)
- Fresh parsley, chopped — 2 tbsp
- Lemon juice — 1 tsp, optional
Step-by-Step Recipe
- Prep the ingredients: slice the sausage into half-moons, dice the onion and bell pepper, mince the garlic, and grate the Parmesan.
- Bring a large pot of well-salted water to a boil and cook the ravioli until al dente according to the package directions. Reserve 100ml (1/2 cup) of the cooking water, then drain the ravioli.
- In a dry wide skillet over medium heat, cook the sausage for 4–5 minutes until nicely browned at the edges. Transfer to a plate.
- In the same skillet, add the olive oil and sauté the onion and bell pepper for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds, just until fragrant.
- Stir in the tomato paste and cook for 1 minute. Add the Cajun seasoning, smoked paprika, and cayenne, and stir quickly to coat the vegetables.
- Pour in the stock and cream, then add the crushed tomatoes. Bring to a gentle simmer and cook for 4–5 minutes, until the sauce thickens slightly.
- Return the sausage to the skillet and add the ravioli. Toss gently, adding a splash of the reserved pasta water if needed for a silkier finish. Season with salt and black pepper to taste, and add lemon juice if using.
- Take off the heat, finish with Parmesan and chopped parsley, and serve at once while the sauce is still luscious and glossy.
Nutritional Value per Serving
| Calories | 640 kcal |
| Protein | 27 g |
| Fat | 34 g |
| Saturated Fat | 15 g |
| Carbohydrates | 55 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1700 mg |
| Cholesterol | 95 mg |
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Tips and Variations
- No andouille on hand? Use chorizo or another spicy smoked sausage; for a milder version, choose a dry-cured sausage without chile.
- Heavy cream can be replaced with a mix of milk and cream cheese, or coconut cream for a dairy-free version.
- Watch the salt carefully: Cajun sausage and Parmesan are both well seasoned, so adjust only at the end.
- If you prefer a more tomato-forward sauce, add another 1–2 tbsp of tomato paste and a little extra pasta water.
- Ravioli can easily be swapped for tortellini; just adjust the cooking time according to the package.
Frequently Asked Questions
What can I use instead of Cajun sausage if I can’t find it?
Chorizo, spicy smoked sausage, or smoked chicken sausage all work well. The flavor will shift a little, but the smoky, peppery character will still come through.
Can I make the sauce without cream?
Yes. Use coconut cream, or 150ml (2/3 cup) of milk plus 50g (1.8 oz) of cream cheese. You can also increase the stock slightly and add a little more Parmesan for a creamier texture.
What kind of ravioli is best, and can I use another pasta shape?
Cheese ravioli or ravioli filled with ricotta and spinach are ideal. You can also use tortellini or a short pasta like penne; cook it al dente and toss it through the sauce.