Serves 4
30 min
Cajun Ravioli and Sausage with Cajun Béchamel Sauce
Recipe GLPR158b3e5c243e04
A bold and flavorful main course combining tender cheese ravioli with browned smoked beef sausage, all brought together with a creamy Cajun-spiced béchamel sauce. The ravioli is pan-fried until crispy on the edges, then layered with the rich sauce and topped with hearty sausage for a satisfying one-pan meal with authentic Louisiana flair.
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Ingredients
1 package (9 oz) three-cheese ravioli
1 pound smoked beef sausage, sliced into 1/2-inch rounds
3 tablespoons salted butter, divided (3 for sauce, 2 for ravioli)
3 tablespoons all-purpose flour
2 cups whole milk
1 cup shredded Monterey Jack cheese
3 teaspoons Cajun seasoning, divided (1 for sauce, 2 for ravioli)
1 teaspoon salt, or to taste
Directions
Bring a large pot of salted water to a boil. Add the three-cheese ravioli and cook according to the package instructions until they float to the surface and are tender, about 4–5 minutes. Drain the ravioli gently and set aside.
While the ravioli cooks, heat a large skillet over medium-high heat. Add the sliced smoked beef sausage and cook until browned on both sides, about 8–10 minutes total. Transfer the cooked sausage to a clean plate.
In a small saucepan over medium heat, melt 3 tablespoons of butter. Once fully melted, add the flour and whisk continuously for about 1 minute to create a smooth roux without lumps.
Gradually pour the milk into the roux while whisking constantly to prevent lumps from forming. Continue stirring until the mixture is smooth and combined.
Reduce the heat to medium-low and allow the sauce to reach a gentle simmer, stirring occasionally, until it thickens slightly, about 3–4 minutes. Add the shredded Monterey Jack cheese and whisk until fully melted and incorporated.
Season the béchamel sauce with 1 teaspoon of Cajun seasoning and salt to taste. Remove from heat, cover with a lid, and keep warm.
In the same large skillet where you cooked the sausage, melt the remaining 2 tablespoons of butter over medium heat. Add the drained ravioli and sprinkle with the remaining 2 teaspoons of Cajun seasoning. Gently stir and cook until the ravioli are lightly golden and crispy on the edges, about 3–4 minutes per side.
To serve, divide the pan-fried ravioli among four plates. Spoon the warm Cajun béchamel sauce over the ravioli, then arrange the browned sausage slices on top. Serve immediately.
