Preheat the broiler in your oven.

On the stove top, place a large kitchen stock pot filled to ¾ with water on a large burner set on high. Add 1 teaspoon salt to the water (the instructions for the ravioli probably say to use 5 quarts of water – this would be ideal – but 2 or 3 will work). As the water looks like it will boil soon (probably about 10 minutes), move to the next step.

When the water is about to boil, in a skilled on the stove top over medium heat, heat the vegetable oil until shimmering (1-2 minutes). Add the Andouille Sausage disks and allow to brown slightly. Add the full bottle of pasta sauce to the andouille. Mix well. Add the cream (milk) and stir well ( sauce will become pink colored).

When the pasta water is boiling, add the raviolis all at once. Once it has boiled again for 3 mintues, remove from the water with a dipper and place the ravioli in the pan with the sauce.

Once all of the pasta is removed to the sauce, stir well. Place the pasta and sauce into an oven proof container (I use stoneware, but if you had a skillet that could transfer directly to the oven, that would be ideal – just know that tomato sauces will cause a problem with your iron skillet and you will need to season your iron skillet again soon if you use your iron skillet). Sprinkle the pasta with the mozzarella cheese and place under the broiler of the oven.

Broil until the cheese is bubbly and has started to brown. Remove from the oven and serve.