Description
This Creamy Tomato Mushroom Ravioli with Seared Steak recipe combines tender cheese-filled ravioli in a rich tomato and mushroom cream sauce, paired perfectly with a juicy, seared sirloin or ribeye steak. Vibrant veggies like bell pepper and zucchini add texture and freshness, making this dish a satisfying and elegant meal for dinner.
Ingredients
Scale
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 cheese-filled ravioli
- 1 tablespoon olive oil or butter
- 1½ cups crushed tomatoes
- â…“ 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
- â…“ 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 until tender according to the package, about 3–5 minutes. Drain the ravioli and gently toss with olive oil or butter to prevent sticking. Set aside.
- Sauté the Mushrooms: Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they are lightly browned and fragrant.
- Cook the Vegetables: Add the diced bell pepper and zucchini to the skillet and cook another 4–5 minutes until softened. Stir in the minced garlic and cook briefly until fragrant, about 30 seconds to 1 minute.
- Prepare the Creamy Tomato Sauce: Pour in the crushed tomatoes and heavy cream into the skillet. Season with salt, black pepper, and crushed red pepper flakes if using. Let the sauce simmer gently for 6–8 minutes until it thickens slightly.
- Toss Ravioli in Sauce: Add the cooked ravioli and grated Parmesan cheese to the skillet. Toss gently to coat the ravioli well with the creamy sauce. Reduce heat to low and keep warm.
- Season the Steak: Pat the steak dry with paper towels and season evenly on both sides with salt and black pepper.
- Sear the Steak: 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 the steak to a cutting board and let it rest for 5 minutes.
- Slice and Serve: Slice the rested steak thinly against the grain. Spoon the creamy tomato mushroom ravioli onto plates and top with sliced steak. Garnish with chopped green onions, fresh parsley, and extra Parmesan cheese to serve.
Notes
- For a vegetarian version, omit the steak and increase seasoning on the sauce.
- Use fresh Parmesan cheese for best flavor and melting.
- Resting the steak after cooking helps retain juices and tenderness.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
- If using frozen ravioli, add a minute or two to the cooking time as per package instructions.
