Creamy Cajun Sausage Ravioli

By Tyla | Last modified on Oct 1, 2025

Featured in: Dinner

Y’all ready for some serious comfort food that’ll make you question why you ever ordered takeout? This Creamy Cajun Sausage Ravioli is what happens when Louisiana meets Little Italy in the most beautiful way possible. We’re talking pillowy cheese ravioli swimming in a silky cream sauce that’s been kissed with the holy trinity of Cajun cooking, loaded with smoky andouille sausage, and seasoned with enough spice to make your taste buds do a happy dance.

This is the kind of dish that makes your kitchen smell like New Orleans had a baby with your favorite Italian joint, and honestly? That baby is absolutely gorgeous. One forkful and you’ll be speaking in tongues — specifically, the tongues of “oh my god” and “can I have the recipe?”

Why You’ll Love This Recipe

Ready in 30 minutes — because weeknight magic is real
Restaurant-quality flavor that costs way less than going out
Perfect heat level — spicy enough to be interesting, not enough to call the fire department
One-pan wonder that keeps cleanup to a minimum
Crowd pleaser that works for date night or feeding the whole crew
Comfort food perfection with a Louisiana twist that hits different
Uses store-bought ravioli so you can focus on that killer sauce

The Good Stuff You’ll Need

For the Sausage Situation:

1 lb andouille sausage, sliced into rounds (don’t you dare use regular sausage)
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced (the holy trinity is non-negotiable)
3 celery stalks, diced
4 cloves garlic, minced
2 tbsp olive oil (if needed)

For the Cajun Magic:

2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp cayenne pepper (adjust to your heat tolerance)
1/2 tsp black pepper
1/2 tsp salt

For the Creamy Dream:

2 tbsp butter
2 tbsp all-purpose flour
1 cup chicken broth
1 cup heavy cream (don’t even think about using milk)
1/2 cup grated parmesan cheese
1 tbsp tomato paste
1 tsp Worcestershire sauce

For the Pasta Party:

1 lb cheese ravioli (fresh or frozen, your choice)
2 green onions, sliced thin
1/4 cup fresh parsley, chopped
Extra parmesan for serving
Hot sauce for the brave souls

Let’s Do This

Step 1: Get That Water Boiling

Start a large pot of salted water for the ravioli. We want this ready when the sauce is done because timing is everything, people.

Step 2: Sausage Time

In a large skillet over medium-high heat, cook andouille sausage until browned and slightly crispy, about 6-8 minutes. Remove with a slotted spoon and set aside. Leave those beautiful rendered drippings in the pan — that’s liquid gold right there.

Step 3: Holy Trinity Action

In the same skillet with those sausage drippings (add olive oil if needed), sauté onion, bell peppers, and celery until softened, about 6-7 minutes. Add garlic and cook another minute until fragrant.

Stir in all your Cajun seasonings and cook for 30 seconds until everything smells like heaven.

Step 4: Roux Magic

Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This is your roux base, so don’t skip this step.

Add butter and let it melt into the mixture.

Step 5: Sauce Dreams Come True

Slowly whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Add heavy cream, tomato paste, and Worcestershire sauce.

Bring to a gentle simmer and let it bubble away for 5-6 minutes until thickened. Stir in parmesan cheese and return the sausage to the pan.

Step 6: Ravioli Time

Meanwhile, cook ravioli according to package directions. Fresh usually takes 3-4 minutes, frozen takes 6-8 minutes. Don’t overcook — nobody likes mushy ravioli.

Reserve 1/2 cup pasta water before draining (just in case you need to thin the sauce).

Step 7: The Grand Union

Add drained ravioli to the sauce and gently fold together. If the sauce seems too thick, add a splash of that reserved pasta water.

Taste and adjust seasoning — more salt? More cayenne? Live your best life.

Step 8: Serve It Up

Plate immediately and garnish with green onions and parsley. Pass extra parmesan and hot sauce at the table because people have feelings about spice levels.

Serving Suggestions

Start with a simple Caesar salad to balance all that richness
Crusty French bread for soaking up every drop of sauce
A cold Abita beer or crisp white wine cuts through the cream beautifully
Keep some milk handy for the spice-sensitive folks

Switch It Up

Seafood Swap: Use shrimp or crawfish instead of sausage (add in the last 3 minutes)

Veggie Version: Skip the sausage, add mushrooms and extra bell peppers

Extra Heat: Add diced jalapeños or a splash of Louisiana hot sauce

Different Pasta: Try it with penne or fettuccine if you can’t find ravioli

Lighter Version: Use half-and-half instead of heavy cream (but honestly, why?)

Protein Plus: Add blackened chicken along with the sausage

Make-Ahead Tips

Make the sauce base ahead and reheat when ready to serve
Cook the sausage and veggies the night before — just reheat and add liquids
Don’t cook the ravioli ahead — they’ll get mushy and sad
Sauce keeps in the fridge for 3 days and freezes for up to 3 months

Questions People Actually Ask

Q: Can I use regular Italian sausage? A: You could, but you’d be missing the whole point. Andouille has that smoky flavor that makes this dish special.

Q: My sauce broke. What happened? A: Probably got too hot too fast. Whisk in some pasta water and keep the heat gentle.

Q: How spicy is this really? A: Medium heat — enough to tingle but not enough to make you cry. Adjust the cayenne to your liking.

Q: Can I make this dairy-free? A: You could try coconut cream and nutritional yeast, but honestly, it won’t be the same creamy dream.

Q: What if I can’t find andouille? A: Look harder! But seriously, try kielbasa or chorizo as a backup plan.