Creamy Cajun Sausage Ravioli

These creamy Cajun sausage ravioli are dangerous and I definitely cannot be trusted to control myself around them. Not even the least bit. I knew I was going to love them because I love absolutely anything with andouille sausage. These ravioli are packed with andouille, then topped with a simple Cajun-spice sauce. It takes a while to assemble and cook these little morsels, but once you get a system and assembly line down, you’ll be turning them out left and right.
Creamy Cajun Sausage RavioliOn the off chance that you have some leftover creamy Cajun sausage ravioli, store them in the fridge on wax paper and make sure they do not touch each other. They like to stick together, and not just a bit either. We’re talking seriously stuck together here. Trust me. I speak with experience.

Also try my grilled creamy shrimp and mushroom pasta.

Creamy Cajun Sausage Ravioli

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 28 raviolis

Ingredients

For the ravioli

  • 2 andouille sausages casings removed, chopped
  • A splash of olive oil
  • 2 cloves garlic minced
  • 28 wonton wrappers

For the sauce

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 tablespoon or more Cajun seasoning

Instructions

For the ravioli

  • Place the sausage into a food processor and pulse until it is minced.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the meat and garlic and cook for 1 minute, stirring.
  • Bring a large pot of salted water to a boil.
  • Working in batches, lay out the wonton wrappers and place one tablespoon of the meat into the middle.
  • Dip your finger in warm water and run it along the edges of the wrapper.
  • Take one corner of the wrapper and fold the filling, forming a triangle.
  • Push down on the meat filling to get as much air out as possible, then pinch the edges to seal.
  • Lower 5-6 ravioli at a time into the boiling water and boil for 1 minute. I found that using a spider (or large slotted spoon) helped make sure that the ravioli don't fall apart.
  • Remove cooked ravioli to a plate but do not stack them or they will stick together.
  • Continue working in batches until all of the ravioli are cooked.
  • Serve with the sauce.

For the sauce

  • Melt the butter in a medium saucepan over medium-high heat.
  • Whisk in the flour and continue cooking for 1 minute.
  • Slowly add the milk while whisking.
  • Reduce the heat to a simmer and continue whisking until the sauce is as thick as you like.
  • Add Cajun seasoning, stir, and serve.

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