Prep time: 10 mins | Cook time: 15 mins | Servings: 4
Ingredients
- The Pasta: 1 package (approx. 20 oz) cheese or meat ravioli.
- The Protein: 1 lb Andouille or smoked sausage, sliced into rounds.
- The Creamy Sauce:
- 2 tbsp unsalted butter.
- 1.5 cups heavy cream.
- 1/2 cup grated Parmesan cheese.
- The Spice:
- 1 tbsp Cajun seasoning (adjust for heat).
- 2 cloves garlic, minced.
- 1/2 tsp onion powder.
- Garnish: Freshly chopped chives or parsley.
Instructions
- Boil: Cook the ravioli in a large pot of salted boiling water according to package directions. Drain, reserving a splash of pasta water.
- Brown: In a large skillet over medium-high heat, melt the butter and brown the sausage slices until they are crispy on the edges.
- Aromatics: Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Simmer: Pour in the heavy cream and stir in the Cajun seasoning and onion powder. Let the sauce simmer gently for 3–5 minutes until it begins to thicken.
- Melt: Whisk in the Parmesan cheese until the sauce is smooth and velvety.
- Toss: Add the cooked ravioli to the skillet and gently toss to coat every piece in the creamy Cajun sauce. Add a splash of the reserved pasta water if the sauce gets too thick.
- Finish: Garnish with fresh chives and serve immediately.