Description
A delicious dish featuring creamy tomato mushroom ravioli paired with perfectly seared steak.
Ingredients
Scale
- 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)
- 16–18 cheese-filled ravioli
- 1 tablespoon olive oil or butter
- 1½ cups crushed tomatoes
- ⅓ cup heavy cream
- 1 cup sliced mushrooms
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 2 garlic cloves, minced
- 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
- Bring a large pot of salted water to a boil. Cook the ravioli until tender, following package directions, about 3–5 minutes. Drain well and gently toss with olive oil or butter to prevent sticking. Set aside.
- Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the mushrooms and cook for 4–5 minutes, stirring occasionally, until lightly browned.
- Add the bell pepper and zucchini and cook for another 4–5 minutes until softened. Stir in the garlic and cook briefly until fragrant.
- Pour in the crushed tomatoes and heavy cream. Season with salt, black pepper, and red pepper flakes if using. Let the sauce simmer gently for 6–8 minutes until slightly thickened.
- Add the cooked ravioli and Parmesan cheese, tossing gently to coat. Reduce heat to low and keep warm.
- Pat the steak dry and season evenly with salt and black pepper. Heat the remaining olive oil in a skillet over high heat.
- Sear the steak for 3–4 minutes per side for medium-rare, or cook to your preferred doneness. Transfer to a cutting board, rest for 5 minutes, then slice thinly against the grain.
- Spoon the creamy ravioli onto plates and top with sliced steak. Finish with green onions, parsley, and extra Parmesan cheese.
Notes
- For a spicier sauce, increase the amount of crushed red pepper flakes.
- Ensure the steak is at room temperature before cooking for even doneness.
- Resting the steak allows the juices to redistribute for a more flavorful bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6g
- Sodium: 880mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg