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Steak and Ravioli with Creamy Garlic Herb Sauce

Steak and Ravioli with Creamy Garlic Herb Sauce Bliss

This Steak and Ravioli with Creamy Garlic Herb Sauce transforms your weeknight meals into a restaurant-quality experience in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Sirloin Steak Substitution Note: Ribeye or New York strip can be used for extra decadence.
  • 1 tbsp Olive Oil Substitution Note: Can be replaced with vegetable oil.
  • 1 tsp Salt Substitution Note: Can use kosher salt for better texture.
  • 1/2 tsp Black Pepper Substitution Note: Freshly ground black pepper is recommended for the best flavor.
For the Ravioli
  • 16 oz Refrigerated Cheese Ravioli Substitution Note: Feel free to use any variety you prefer (e.g., spinach and ricotta).
For the Creamy Sauce
  • 2 tbsp Butter Substitution Note: Can be replaced with olive oil for a lighter option.
  • 1/2 cup Yellow Onion Substitution Note: Shallots or leeks can be used for a milder flavor.
  • 4 cloves Garlic Substitution Note: Garlic powder in a pinch but fresh is preferable.
  • 1/4 cup Dry White Wine or Beef Broth Substitution Note: Use additional beef broth if avoiding alcohol.
  • 1/2 cup Beef Broth Substitution Note: Chicken broth can be used as an alternative.
  • 1 cup Heavy Cream Substitution Note: Half-and-half can be used for a lighter version.
  • 1/2 cup Parmesan Cheese Substitution Note: Pecorino Romano can be used for a sharper taste.
  • 2 tbsp Fresh Parsley Substitution Note: Chives or basil can also work as garnishes.

Equipment

  • large skillet
  • large pot
  • wooden spoon
  • Paper Towels

Method
 

Step‑by‑Step Instructions
  1. Begin by patting the sirloin steak cubes dry with paper towels to ensure a good sear. Season generously with salt and freshly ground black pepper.
  2. Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the seasoned steak cubes and sear each side for about 1-2 minutes.
  3. In a large pot, bring salted water to a boil and cook the refrigerated cheese ravioli according to package instructions, about 3-5 minutes until they float. Drain and toss with olive oil.
  4. In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add finely chopped yellow onion and sauté for about 3 minutes until translucent.
  5. Stir in minced garlic and cook for an additional minute until fragrant.
  6. Pour in dry white wine (or beef broth) and scrape up any browned bits stuck to the pan. Simmer for about 1 minute.
  7. Next, stir in beef broth and heavy cream, allowing the sauce to come to a gentle simmer, cooking for 3-4 minutes until thickened.
  8. Turn the heat to low and gradually mix in freshly grated Parmesan cheese, stirring until melted and fully incorporated.
  9. Add seared steak cubes and cooked ravioli to the sauce, gently tossing to coat and garnishing with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 40gProtein: 40gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Reheat gently on the stove with a splash of cream or broth.

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