Creamy Cajun Sausage Ravioli is a bold and comforting pasta dish that’s bursting with flavor. I bring together pillowy ravioli, smoky sausage, and a rich Cajun-seasoned cream sauce for a meal that’s both indulgent and satisfying. It’s quick enough for weeknights but tastes like something special you’d serve for company.

Why You’ll Love This Recipe

I love this dish because it comes together fast but still tastes like a gourmet meal. The Cajun seasoning adds just the right kick, while the creamy sauce balances it out perfectly. The sausage brings a savory depth that pairs so well with the tender ravioli. It’s a one-pan wonder that always gets rave reviews whenever I make it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cheese or meat ravioli (store-bought or homemade)

• Smoked sausage or Andouille sausage, sliced

• Heavy cream

• Garlic, minced

• Cajun seasoning

• Parmesan cheese, grated

• Olive oil or butter

• Salt

• Black pepper

• Fresh parsley (optional, for garnish)

Directions

1. I start by cooking the ravioli according to package instructions, then I drain and set them aside.

2. In a large skillet, I heat some olive oil or butter over medium heat and sauté the sliced sausage until it’s browned and heated through.

3. I add the minced garlic and cook for another minute until fragrant.

4. Next, I pour in the heavy cream and stir in the Cajun seasoning. I let it simmer gently for a few minutes until the sauce thickens slightly.

5. I stir in the grated Parmesan and season with salt and black pepper to taste.

6. Once the sauce is smooth and creamy, I add the cooked ravioli and toss to coat everything evenly.

7. I let it heat through for a couple of minutes, then garnish with fresh parsley before serving.

Servings and timing

This recipe serves about 4 people.
Prep time is around 10 minutes, and cooking time takes about 20 minutes.
It’s a complete meal ready in just 30 minutes, perfect for busy evenings.

Variations

Sometimes I switch up the protein by using grilled chicken or shrimp instead of sausage. If I want it extra spicy, I add a pinch of cayenne pepper or a dash of hot sauce. I’ve also used spinach or mushroom ravioli for a twist, and it pairs beautifully with the creamy Cajun sauce. For a lighter version, I’ve substituted half-and-half or milk for the cream, though it’s a bit less rich.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I usually do so gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce. I avoid boiling it again, since that can make the sauce separate. This dish doesn’t freeze well because of the cream, so I prefer making it fresh or enjoying the leftovers within a few days.

FAQs

What type of sausage works best for this recipe?

I like using smoked sausage or Andouille for that deep, savory flavor. Chicken sausage also works well if I’m looking for a lighter option.

Can I use frozen ravioli?

Yes, frozen ravioli works great. I just cook them according to the package directions before adding them to the sauce.

How spicy is the Cajun sauce?

It depends on the Cajun seasoning I use. Some blends are mild, while others pack heat. I always taste and adjust—sometimes adding extra seasoning or a pinch of cayenne if I want more kick.

Can I make this dish ahead of time?

It’s best served fresh, but I have made it a few hours ahead and reheated it gently with a splash of cream. I wouldn’t recommend making it more than a day in advance.

Is there a dairy-free version?

Yes, I’ve made a version with coconut cream or a dairy-free cream substitute. The flavor changes a bit, but it still works well with the sausage and spices.

Conclusion

Creamy Cajun Sausage Ravioli is one of those dishes I turn to when I want something hearty, flavorful, and easy to pull together. The creamy sauce, smoky sausage, and bold Cajun spice make every bite irresistible. Whether I’m cooking for family or just treating myself, this dish never fails to impress.