Prep time: 10 mins | Cook time: 15 mins | Servings: 4
Ingredients
- The Pasta: 1 package (20 oz) refrigerated cheese ravioli.
- The Protein: 1 lb ground Italian sausage or andouille sausage crumbles.
- The Creamy Sauce:
- 1.5 cups heavy cream.
- 1/2 cup grated Parmesan cheese.
- 1/4 cup diced tomatoes or red bell peppers.
- The Seasoning:
- 1.5 tbsp Cajun seasoning (adjust for heat).
- 1/2 tsp garlic powder.
- Red pepper flakes (optional for extra spice).
- Garnish: Freshly chopped parsley.
Instructions
- Boil the Pasta: Cook the ravioli in a large pot of salted water according to package directions until al dente. Drain and set aside.
- Brown the Sausage: In a large skillet over medium-high heat, cook the sausage crumbles until fully browned and slightly crisp. Drain any excess grease.
- Build the Sauce: Lower the heat to medium. Stir in the heavy cream, Cajun seasoning, garlic powder, and diced tomatoes or peppers.
- Thicken: Let the sauce simmer gently for 3–5 minutes. Stir in the Parmesan cheese until the sauce is smooth, glossy, and thick enough to coat the back of a spoon.
- Toss: Add the cooked ravioli to the skillet. Gently toss to ensure every pillow of pasta is completely bathed in the spicy cream sauce.
- Finish: Sprinkle with fresh parsley and a few extra red pepper flakes if you like it hot.
- Serve: Dish out immediately while the sauce is at its creamiest.