Creamy Cajun Sausage Ravioli (Printer-Friendly)

Spicy sausage, bell peppers, and Parmesan cream blend with cheese ravioli in a luscious, flavorful pasta dish.

# What You'll Need:

→ Meat

01 - 12 oz spicy Italian sausage, casing removed

→ Vegetables

02 - 1/2 cup diced red bell pepper
03 - 1/2 cup diced green bell pepper
04 - 1/2 cup diced red onion
05 - 3 cloves garlic, minced

→ Seasonings

06 - 1 teaspoon garlic seasoning blend
07 - 1 tablespoon Cajun seasoning
08 - 1/4 teaspoon crushed red pepper flakes

→ Liquids

09 - 1/2 cup low sodium beef or chicken broth
10 - 1 cup heavy cream

→ Cheese and Pasta

11 - 1/2 cup freshly grated Parmesan cheese
12 - 12 oz frozen cheese ravioli

# Steps to Follow:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausage, breaking into pieces, then stir in diced bell peppers, red onion, and minced garlic. Cook for about 10 minutes until sausage is browned and vegetables soften.
02 - Sprinkle garlic seasoning blend, Cajun seasoning, and crushed red pepper flakes over the sausage and vegetables. Stir thoroughly to coat evenly and cook for 2 minutes to allow spices to bloom.
03 - Pour in broth, scraping the skillet bottom to deglaze. Add heavy cream and freshly grated Parmesan. Stir gently over low heat until cheese melts and sauce thickens slightly. Taste and adjust seasoning if necessary.
04 - In a large pot, bring salted water to a gentle boil. Add frozen ravioli and cook until they float to the surface and are heated through, about 3-4 minutes. Reserve 1/4 cup pasta water before draining.
05 - Add hot ravioli and reserved pasta water to the skillet with sauce. Toss gently to coat and let simmer over low heat for 10 to 15 minutes until sauce is glossy and clings to ravioli. Serve immediately with additional Parmesan if desired.

# Extra Suggestions:

01 - Grate Parmesan fresh for best melting and flavor. Reserve pasta water to enhance sauce texture and shine.
02 - If the sauce becomes too thick, add a splash of broth to loosen and maintain creaminess.
03 - Leftover portions keep well refrigerated up to four days; reheat gently adding a bit of cream or broth.

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