Andouille Sausage Ravioli with Cajun Cream Sauce
Tags: Cajun Dinner Pasta Sausage
Yield: 4
- 2 andouille sausages, coarsely chopped
- 2 tsp extra-virgin olive oil
- 2 cloves garlic, minced
- 28 wonton wrappers
- 1 tsp Cajun seasoning
- 2 tbsp olive oil
- 1/2 cup onion, chopped
- 2 tbsp garlic, minced
- 1 tsp chicken bouillon granule
- 1 cup white wine
- 1 tbsp Cajun seasoning
- 1 tablespoon sweet smoked paprika
- Sandwich Sprinkle, to taste
- 2 tbsp tomato paste
- 2 cups heavy cream
- 1/2 cup parmesan cheese, shredded
- Toss the sausage chunks into a food processor. Pulse until it’s nicely minced.
- Heat the oil in a large skillet over medium-high. Add the garlic and bloom 30 seconds.
- Add the sausage and cook until heated through. It’s all already cooked, so it won’t really brown.
- Stir in a tsp of the Cajun seasoning.
- On a large work surface, lay out the wonton wrappers in a single layer. Place a little cup of water next to them. Spoon about a tbsp of the sausage mixture in the middle of each wrapper.
- Now, dip your finger in the water and lightly brush the edges of the wrapper with your finger. You can either do this two ways. You can carefully fold over one edge of the wrapper, making a triangle, and pressing the edges together, or you can just pick up the wrapper like a little purse and press the edges together. The main thing is to make sure you press all the air out of the raviolis. You don’t want soggy sausage.
- Repeat for all wonton wrappers.
- When the water is near boiling, begin work on the cream sauce.
- In a large sauté pan, heat olive oil over medium heat.
- Add onions and saute for 2 minutes.
- Add garlic, saute additional 1 minute.
- Stir chicken bouillon into white wine and add to pan.
- Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half – about 3 minutes.
- Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
- Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the cream mixture reduce to half – about 5 minutes.
- Once the water is boiling, take a large slotted spoon and place about 5 ravioli in the water at a time. Let them boil for about a minute, then carefully scoop them out and add them to the cream sauce.
- Toss pasta and sauce with parmesan and serve.
