"Cajun Stuffed Ravioli: A Bold Fusion of Southern Spice and Italian Comfort" (Copy) (Copy)
When Italy Meets Louisiana: Cajun Ravioli You’ll Love it
If you're a fan of bold flavors and crispy, crave-worthy bites, you're in for a real treat. Fried Cajun Stuffed Ravioli takes everything you love about comfort food and kicks it up a notch—Louisiana style. Imagine tender pasta pockets loaded with spicy Cajun-seasoned meat and cheese, then breaded and fried to golden perfection. Whether you're serving them up as a party appetizer, a fun dinner idea, or just a snack to treat yourself, these little flavor bombs are guaranteed to impress. Let’s dive into how to make this Southern-inspired twist on a classic Italian favorite
Now that your mouth’s probably watering, let’s get into the good stuff—how to actually make these golden, crispy bites of Cajun deliciousness. Whether you’re a seasoned home cook or just someone who loves experimenting in the kitchen, this recipe is super approachable and totally worth it. From the bold, cheesy filling to that satisfying crunch on the outside, Fried Cajun Stuffed Ravioli is about to become your new go-to appetizer (or guilty pleasure dinner—we won’t judge). Let’s get cooking!
🧄🔥 Fried Cajun Stuffed
Ravioli Recipe Ingredients
:
For the filling:
1/2 lb andouille sausage
1/2 cup cream cheese
3 tbsp of sour cream
1/2 cup shredded mozzarella cheese (opinional)
1/4 cup grated Parmesan cheese
1 tsp Old Bay (adjust to taste)
1 tsp oregano seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Cajun crab & shrimp boil
1/2 tsp smoked paprika
Salt & pepper to taste
For the pasta dough (or use store-bought ravioli sheets):
345 grams of all-purpose flour
300 grams of semolina flour
6 whole eggs
3 egg yolks
Pinch of salt
For frying:
1 cup all-purpose flour
2 eggs, beaten
1.5 cups Italian breadcrumbs (or Panko for extra crunch)
Oil for frying (vegetable or canola oil)
Optional:
Fresh parsley for garnish
Marinara or Cajun dipping sauce
Alright, ingredients gathered? Awesome. Now it’s time to bring it all together. Don’t worry—this recipe may sound fancy, but the steps are totally doable, even if you’ve never made ravioli from scratch before. Whether you’re going all-in with homemade dough or taking a shortcut with store-bought pasta sheets, we’ve broken it down step by step so you can fry up these flavor-packed beauties without a hitch. Let’s dive in!
Instructions:
1. Make
the filling:
I
n a skillet, cook your sausage, chicken, shrimp, the seasoning, garlic powder, paprika, a pinch of salt, pepper, and salmon (optional) over medium heat until fully browned. Drain excess grease and let it cool slightly.
In a mixing bowl, combine the meat with cream cheese, sour cream, mozzarella, Parmesan, Mix until everything’s well combined. Set aside. (see tips and tricks)
2. Make the pasta dough (if not using store-bought)
On a clean surface, make a mound of flour and create a well in the center. Crack the eggs into the well, add salt, and start mixing with a fork. Gradually incorporate the flour until a dough forms. Knead it for 8–10 minutes until smooth, then wrap it in plastic wrap and let it rest for 30 minutes.
3. Roll out the dough & stuff:
Roll your pasta dough into thin sheets using a pasta roller or rolling pin. Spoon small amounts (about 1–2 tsp) of filling onto the dough, leaving space between each. Cover with another pasta sheet and press around the filling to seal. Cut into ravioli squares using a knife or cutter. Press edges with a fork if needed.
4. Bread the ravioli:
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each ravioli in flour, then egg, then breadcrumbs. Make sure they’re well-coated.
5. Fry ‘em up:
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry ravioli in small batches for 2–3 minutes on each side or until golden brown and crispy. Place on a paper towel–lined plate to drain.
6. Serve & enjoy:
Serve hot with marinara, spicy ranch, or a creamy Cajun dip. Garnish with chopped parsley if you're feeling fancy! ✅
Tips & Tricks:
Don’t overcrowd the oil—it’ll drop the temperature and make the ravioli soggy.
Want extra heat? Add a pinch of cayenne or chopped jalapeños to the filling.
These freeze well before frying. Just bread them and freeze in a single layer!
Use a food processor to mince the meat to help the stuffing fit well
Don’t forget to brush the pasta sheets with water to help them stick together.
Use a shot glass to help push air out of the sides to help seal your ravioli
