This Creamy Cajun Sausage Ravioli brings together spicy sausage, colourful peppers, and cheese-filled ravioli in a rich, garlicky Parmesan sauce with a proper Cajun kick – ready in just 35 minutes!
If you love quick pasta dinners like my Mac and Cheese Meatloaf Casserole and Cheeseburger French Fry Casserole, this creamy ravioli dish is going to be right up your street!
One evening I was absolutely craving something creamy with a bit of spice, so I raided the freezer for ravioli and put together this dish. The combination worked brilliantly – the frozen ravioli means there’s no faffing about with boiling pasta separately, and everything comes together in one pan. The Cajun spices give it real depth without being overwhelming, and that cream sauce? Absolutely gorgeous.
The best bit is how adaptable this recipe is. You can dial the heat up or down depending on who’s eating, add extra vegetables if you like, or swap the sausage for chicken or prawns. It’s become one of those recipes I turn to when I want something that feels special but doesn’t require loads of effort.
Why You’re Going To Love This Recipe
- Quick weeknight dinner – on the table in 35 minutes from start to finish.
- One pan wonder – everything cooks in a single skillet, making cleanup easy.
- Proper flavour – Cajun spices, garlic, and Parmesan create a sauce that’s anything but boring.
- Flexible spice level – easily adjust the heat to suit your family’s taste.
- Uses frozen ravioli – no need to cook pasta separately or make it from scratch!
- Great for leftovers – reheats beautifully for lunch the next day.
Jump to:
- Why You’re Going To Love This Recipe
- What You’ll Need
- How To Make It
- Top Tips
- FAQs
- More Pasta Recipes
What You’ll Need
Here’s what goes into this flavourful Cajun ravioli dish – most of it you might already have!
Note: Scroll to the recipe card at the bottom for exact quantities and full instructions.
- Spicy Italian sausage – provides heat and loads of flavour. Use mild if you prefer things less fiery.
- Olive oil – for cooking the sausage and vegetables.
- Bell peppers – I use both red and green for colour and a touch of sweetness.
- Red onion – adds depth to the sauce.
- Garlic – don’t be shy with it! Fresh is best here.
- Garlic seasoning – I use Mrs. Dash Ultimate Garlic Blend, but any garlic seasoning works.
- Cajun seasoning – Slap Ya Mama is fantastic, but substitute with whatever Cajun blend you have.
- Red pepper flakes – optional, but brilliant if you like extra heat.
- Broth – either beef or chicken stock works well.
- Heavy cream – creates that luscious, creamy sauce.
- Parmesan cheese – freshly grated melts better than pre-grated. Asiago or Romano are lovely alternatives.
- Frozen cheese ravioli – a 700g bag is perfect for this recipe.
- Pasta water – reserved from cooking the ravioli to help thin the sauce.
How To Make It
This comes together quickly and easily – perfect for a busy weeknight!
Note: Scroll to the recipe card at the bottom for exact quantities and complete instructions.
Step 1: Brown the sausage and vegetables
Heat olive oil in a large skillet over medium heat. Add the sausage, peppers, onion, and garlic, cooking until the sausage is browned and the vegetables have softened. Break up the sausage as it cooks.
Step 2: Add the spices
Stir in your garlic seasoning, Cajun seasoning, and red pepper flakes if using. Let everything cook together for a minute so the spices become fragrant.
Step 3: Make the sauce
Pour in the broth and cream, then add the Parmesan. Stir continuously until the cheese melts and you have a smooth, creamy sauce.
Step 4: Cook the ravioli
Meanwhile, cook your frozen ravioli according to the packet instructions. Before draining, scoop out about ¼ cup of the pasta water and set it aside.
Step 5: Bring it together
Add the cooked ravioli and reserved pasta water to your skillet. Gently toss everything until the ravioli are coated in sauce.
Step 6: Simmer and serve
Let it all simmer on low for 10-15 minutes until the sauce thickens up nicely. Have a taste and adjust the seasoning if needed, then serve hot!
Top Tips
A few pointers to help you get this dish spot on:
- Grate your own cheese – freshly grated Parmesan melts so much better than the pre-grated stuff.
- Save that pasta water – it contains starch that helps the sauce cling to the ravioli.
- Adjust the heat – for milder flavour, use mild sausage and skip the pepper flakes. For more kick, add a pinch of cayenne.
- Try different pasta shapes – tortellini or penne work brilliantly if you don’t have ravioli.
- Add more veg – mushrooms, courgette, or spinach would all be lovely additions.
- Swap the protein – chicken pieces, prawns, or smoked sausage all work well.
- Make the sauce ahead – cook it the day before and store in the fridge. When ready to eat, cook fresh ravioli and toss in the reheated sauce.
- Reheat gently – add a splash of cream or broth when warming leftovers to loosen the sauce.
- Storage – keeps in an airtight container in the fridge for up to 4 days.
- Freezing – freezes well for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use different pasta?
Yes! Tortellini is brilliant, or try penne, rigatoni, or any pasta shape you fancy. Just cook according to packet instructions.
What if I can’t find Cajun seasoning?
Make your own by mixing paprika, garlic powder, onion powder, a pinch of cayenne, dried oregano, and dried thyme.
How can I make this less spicy?
Use mild Italian sausage instead of spicy, leave out the red pepper flakes, and go easy on the Cajun seasoning. You’ll still get plenty of flavour.
Can I use single cream instead of double?
You can, though the sauce won’t be quite as rich. Half-and-half works too for a lighter version.
What other proteins work well?
Chicken pieces, prawns, or smoked sausage are all delicious alternatives. Just adjust cooking times as needed.
My sauce is too thick – what should I do?
Add the reserved pasta water gradually until you reach the consistency you want. You can also add a bit more cream or broth.
Can I add more vegetables?
Absolutely! Mushrooms, spinach, courgette, or cherry tomatoes would all be lovely in this dish.
More Pasta Recipes
Looking for other quick and tasty pasta dinners the family will love?
- Mac and Cheese Meatloaf Casserole – two comfort food classics in one dish
- Cheeseburger French Fry Casserole – another brilliant one-pan dinner
- Creamy Chicken Taco Soup – packed with flavour and ready in half an hour
- Chicken Rissoles – quick, easy, and always popular
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Creamy Cajun Sausage Ravioli
Spicy sausage, peppers, and garlic in a creamy Cajun-spiced Parmesan sauce, tossed with cheese ravioli – bold, satisfying, and ready in 35 minutes!
Course: Dinner, Lunch, Pasta
Cuisine: American, Cajun
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 serves
Ingredients
- 500g spicy Italian sausage
- 1 tablespoon olive oil
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ large red onion, diced
- 6-7 garlic cloves, minced
- 1 tablespoon garlic seasoning blend
- 1 teaspoon Cajun seasoning
- ½ teaspoon red pepper flakes (optional)
- 60ml beef or chicken broth
- 240ml heavy cream
- 75-100g freshly grated Parmesan cheese
- 700g frozen cheese ravioli
- 60ml reserved pasta water
Cook Mode: Prevent your screen from going dark
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sausage, peppers, onion, and garlic. Cook until the sausage is browned and the vegetables are softened, breaking up the sausage as you go.
- Stir in the garlic seasoning, Cajun seasoning, and red pepper flakes if using. Cook for another minute until fragrant.
- Pour in the broth and cream, then add the Parmesan. Stir continuously until the cheese melts and the sauce is smooth.
- Cook the ravioli according to packet instructions. Before draining, reserve 60ml of the pasta water.
- Add the cooked ravioli and reserved pasta water to the skillet. Toss gently to coat everything in the sauce.
- Simmer on low heat for 10-15 minutes until the sauce thickens. Taste and adjust seasoning as needed, then serve hot!
Notes
RECIPE TIPS
- Use freshly grated Parmesan for the best melting and flavour.
- Adjust spice level – use mild sausage and skip pepper flakes for less heat.
- Try different cheeses – Asiago or Romano work beautifully.
- Add vegetables – mushrooms, spinach, or courgette are all lovely.
- Protein swaps – chicken, prawns, or smoked sausage all work well.
- Make ahead – prepare the sauce in advance and reheat with freshly cooked ravioli.
- Storage – refrigerate in an airtight container for up to 4 days.
- Reheating – warm gently with a splash of cream or broth.
- Freezing – freeze for up to 2 months. Thaw in the fridge overnight before reheating.
