Description
Indulge in the rich and savory delight of our Creamy Tomato Mushroom Ravioli with 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
- Start by bringing a large pot of salted water to a boil. This is crucial because it enhances the flavor of the ravioli. Once the water is boiling, add the ravioli and follow the package instructions, which typically takes about 3–5 minutes. Once tender, drain the ravioli thoroughly and toss them gently with a tablespoon of olive oil or butter. This prevents them from sticking together and ensures they remain deliciously gentle in texture as you continue with the sauce.
- In a wide skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for about 4–5 minutes, making sure to stir occasionally until they have a light golden color. Next, introduce the diced bell pepper and zucchini to the skillet, cooking them for another 4–5 minutes until they soften. Stir in the minced garlic and cook for a brief minute until fragrant—this will infuse your dish with a delightful aroma.
- Pour in the crushed tomatoes and heavy cream, stirring everything together. Season the mixture with salt and black pepper, and if you enjoy a bit of heat, add in the crushed red pepper flakes. Allow the sauce to simmer gently for 6–8 minutes; this helps it thicken and meld beautifully with the sautéed vegetables.
- Once the sauce has thickened, add the ravioli to the skillet along with the grated Parmesan cheese. Stir gently to ensure each ravioli is evenly coated in the creamy sauce. Keep the heat on low to keep the dish warm until you’re ready to serve.
- While the ravioli is warming, pat the steak dry with a paper towel, which helps achieve a nice sear. Season it liberally with salt and black pepper. In a separate skillet, heat the remaining olive oil over high heat. Sear the steak for 3–4 minutes on each side for medium-rare, adjusting the time based on your doneness preference. Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain. This step ensures the steak remains tender.
- To finish, plate the creamy tomato mushroom ravioli and top it with a generous portion of sliced steak. Garnish with chopped green onions, parsley, and an extra sprinkle of Parmesan cheese. Your beautiful plate of Creamy Tomato Mushroom Ravioli with Seared Steak is now ready to impress!
Notes
For a healthier alternative, substitute the steak with grilled chicken or shrimp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 550 kcal
- Sodium: 850 mg
- Protein: 35 g