Description
A rich and satisfying dish featuring tender cheese-filled ravioli in a creamy tomato and mushroom sauce, perfectly complemented by seared steak slices. This recipe combines the softness of pasta with flavorful sautéed vegetables and juicy steak for a restaurant-quality meal at home.
Ingredients
Scale
Steak
- 12–14 ounces beef steak (sirloin or ribeye)
- 1½ tablespoons olive oil, divided
- ¾ teaspoon salt, or to taste
- ½ teaspoon ground black pepper
- 2 tablespoons chopped green onions (for garnish)
Ravioli
- 16–18 cheese-filled ravioli
- 1 tablespoon olive oil or butter
Sauce and Vegetables
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 2 garlic cloves, minced
- 1½ cups crushed tomatoes
- ⅓ cup heavy cream
- ¼ teaspoon crushed red pepper flakes (optional)
- ¾ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ¼ cup chopped fresh parsley
- ⅓ cup grated Parmesan cheese, plus more for serving
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the cheese-filled ravioli and cook according to package instructions, typically about 3–5 minutes, until tender. Drain the ravioli thoroughly and toss gently with a tablespoon of olive oil or butter to prevent sticking.
- Sauté the vegetables: Heat 1 tablespoon of olive oil in a wide skillet over medium heat. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally until they turn a light golden color. Add the diced bell pepper and zucchini, cooking for another 4–5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the sauce: Pour in the crushed tomatoes and heavy cream into the skillet with the vegetables. Season with salt, black pepper, and crushed red pepper flakes if using. Let the sauce simmer gently on medium-low heat for 6–8 minutes to thicken and blend the flavors.
- Combine ravioli and sauce: Add the cooked ravioli to the skillet with the sauce. Stir carefully to coat each ravioli evenly with the creamy tomato mushroom sauce. Keep the heat low to keep the dish warm while preparing the steak.
- Prepare the steak: Pat the steak dry with a paper towel to help achieve a good sear. Season it generously with salt and black pepper. Heat the remaining olive oil in a separate skillet over high heat. Sear the steak for 3–4 minutes on each side for medium-rare, adjusting the cooking time for desired doneness. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
- Plate and garnish: Serve the creamy tomato mushroom ravioli topped with slices of seared steak. Garnish with chopped green onions, fresh parsley, and additional Parmesan cheese as desired. Enjoy your delicious meal!
Notes
- Use fresh parsley and green onions for the best garnish and flavor.
- Adjust red pepper flakes according to your spice preference or omit for no heat.
- Resting the steak before slicing ensures juiciness and tenderness.
- Cheese-filled ravioli works best, but you may substitute with your favorite ravioli variety.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
