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.
On 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
Servings 28 raviolis
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
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.
As much as I prefer cooking outdoors, I still love cooking dishes inside in a slow cooker, specially on days when the weather is a bit questionable. Preparation is almost always simple, even though the final results can be quite fantastic. I went into making this slow cooker ravioli lasagna thinking it’d be ‘ok’. I came out thinking ‘wow, that was excellent’.
All the flavors of a great lasagna, but done so easily with very little effort. The sauce was nice and tasty, the ravioli cooked up perfectly, and of course, there was ooey-gooey cheese.
You can substitute frozen raviolis if you like. Nothing beats the taste of fresh ravioli in this slow cooker ravioli lasagna. Even though this is a quick not-much-from-scratch dish, there’s no reason to not add some fresh ingredients. Fresh ravioli can be found in a tiny fridge in the pasta aisle in our local grocery store.
It’s possible that I added a few pinches of red pepper flake to this lasagna because, well, I like a little kick in everything I make. I left it out of the recipe below.
Also try my slow cooker spaghetti and meatballs and also my slow cooker pizza casserole. They’re yummy too!
Slow Cooker Ravioli Lasagna
Servings 6 -8 servings
- 1 pound bulk Italian sausage
- 2 cloves garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 24 ounce jars pasta sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 12 ounce packages fresh ravioli (I used one package of mushroom ravioli and one package of cheese ravioli)
- 2 cups shredded mozzarella cheese
Heat a large skillet over medium-high heat.
Crumble in the sausage and cook until almost done.
Add the garlic, garlic powder, salt and pepper and cook another minute.
Add in the pasta sauce, Italian seasoning, basil and oregano.
Add a layer of the meat mixture to a slow cooker.
Top with some of the ravioli.
Add another layer of meat followed by more ravioli. Continue until all of the meat and ravioli are used.
Cook for 4 hours on low.
Top with cheese and cook 1 more hour until the cheese is melted.
Well, I’ll be darned if these grilled ravioli weren’t just yummy! They are the perfect party snacks. Just put the ravioli on a hot grill for a few minutes and serve with a warmed dipping sauce, such as marinara.
The ravioli get a nice crunch on the edges, giving you a great ‘handle’ for holding on to. It’s easy to burn them. So keep an eye on them on after you put them on the grill. If it’s your first time making them I suggest you start by grilling just one or two. You can then get a feel for how long they take to cook on your grill.
- Fresh ravioli from your grocer's refrigerated section
- Olive oil
- Salt and pepper
- Your favorite dipping sauce we used a roasted tomato sauce that was the perfect pairing!
Heat your grill.
Place ravioli into a resealable baggie. Add just enough oil to coat the pasta and salt and pepper.
Seal the bag and toss to coat.
Place ravioli onto the grill and grill 5-8 minutes flipping once. If this is your first time grilling ravioli, don't be afraid to do a test piece first. I did. And I ate it.
Serve with a warmed dipping sauce.