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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.