Description
A rich and comforting dish featuring cheese-filled ravioli tossed in a creamy tomato and mushroom sauce, paired perfectly with seared, tender steak slices for a satisfying meal.
Ingredients
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 and Sauce
- 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
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions, about 3–5 minutes, until tender. Drain well and gently toss with olive oil or butter to prevent sticking. Set aside.
- Sauté Mushrooms: Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they are lightly browned.
- Cook Vegetables: Add diced bell pepper and zucchini to the skillet with mushrooms and cook for another 4–5 minutes until softened. Stir in minced garlic and cook briefly until fragrant.
- Make Creamy Sauce: Pour in crushed tomatoes and heavy cream. Season with salt, black pepper, and optional crushed red pepper flakes. Let the sauce simmer gently for 6–8 minutes until it thickens slightly.
- Toss Ravioli in Sauce: Add the cooked ravioli and Parmesan cheese into the skillet with the sauce, tossing gently to coat. Reduce heat to low and keep warm.
- Prepare Steak: Pat the steak dry and season evenly with salt and black pepper. Heat the remaining olive oil in a skillet over high heat.
- Sear Steak: Cook the steak for 3–4 minutes per side for medium-rare, or to your preferred doneness. Transfer steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
- Serve: Plate the creamy tomato mushroom ravioli and top with sliced steak. Garnish with chopped green onions, fresh parsley, and extra Parmesan cheese before serving.
Notes
- Use fresh parsley and green onions for vibrant garnishes.
- Adjust crushed red pepper flakes to your desired heat level or omit for a milder sauce.
- Ensure the steak rests after cooking to retain its juices.
- If preferred, substitute heavy cream with half-and-half for a lighter sauce.
- Can be paired with a crisp green salad or garlic bread for a complete meal.
