Creamy Tomato Mushroom Ravioli with Seared Steak
A delightful dish featuring tender cheese-filled ravioli in a rich creamy tomato sauce, topped with perfectly seared steak slices.
Ingredients
For the 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)
For the ravioli and sauce
- 16–18 pieces 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 cloves garlic, 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
Preparation
- Begin by gathering all your ingredients to ensure a smooth cooking process.
- Chop the vegetables, mince the garlic, and prepare the steak by allowing it to reach room temperature.
Cooking the Ravioli
- Bring a large pot of salted water to a rolling boil.
- Carefully add the cheese-filled ravioli and cook them according to the package directions, usually about 3–5 minutes, until tender.
- Drain the ravioli carefully and toss them with a tablespoon of olive oil or butter to prevent sticking.
Sautéing the Vegetables
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced mushrooms and cook for about 4–5 minutes until they begin to brown.
- Next, add the diced bell pepper and zucchini, cooking for another 4–5 minutes until soft.
Creating the Creamy Sauce
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the crushed tomatoes and heavy cream, stirring to combine.
- Season with salt, black pepper, and red pepper flakes if using, then let simmer for 6–8 minutes.
Combining Ravioli with Sauce
- Add the cooked ravioli and grated Parmesan cheese to the sauce, gently tossing to coat.
Preparing the Steak
- Pat the steak dry with a paper towel and season with salt and black pepper.
- Heat the remaining ½ tablespoon of olive oil in a separate skillet over high heat.
- Sear the steak for 3–4 minutes on each side for medium-rare, or adjust time for preferred doneness.
- Transfer to a cutting board and let rest for at least 5 minutes before slicing.
Serving
- Plate the creamy ravioli and top generously with sliced steak.
- Garnish with chopped green onions, fresh parsley, and extra grated Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat.