If you have ever dreamed of a dish that perfectly combines the comforting richness of pasta with the hearty indulgence of steak, your wish is about to come true. This Creamy Tomato Mushroom Ravioli with Seared Steak Recipe is a celebration of flavors and textures that come together effortlessly. Imagine tender cheese-filled ravioli swimming in a luscious tomato cream sauce studded with earthy mushrooms and vibrant veggies, all crowned with perfectly seared, juicy steak slices. Every bite feels like a warm hug, making it a fantastic choice for both weeknight dinners and special occasions.
Ingredients You’ll Need
Getting the ingredients right for this Creamy Tomato Mushroom Ravioli with Seared Steak Recipe is surprisingly simple, yet each one plays a vital role. From the hearty steak to the creamy tomato sauce and fresh herbs, every element balances taste, texture, and color to perfection.
- 12–14 ounces beef steak (sirloin or ribeye): Choose a good-quality cut for juicy, flavorful searing.
- 1½ tablespoons olive oil, divided: Essential for cooking the steak and veggies without overpowering their natural flavors.
- ¾ teaspoon salt, or to taste: Enhances all the flavors beautifully.
- ½ teaspoon ground black pepper: Adds just the right amount of subtle heat.
- 2 tablespoons chopped green onions (for garnish): Brings a fresh, vibrant crunch to the final plate.
- 16–18 cheese-filled ravioli: The perfect pasta base with a creamy cheesy center.
- 1 tablespoon olive oil or butter: Keeps the ravioli luscious and prevents sticking.
- 1½ cups crushed tomatoes: The heart of the sauce, delivering sweetness and tang.
- â…“ cup heavy cream: Creates the creamy texture that makes this sauce decadent.
- 1 cup sliced mushrooms: Adds earthy depth and meaty texture.
- 1 medium bell pepper, diced: Offers a sweet crunch and beautiful color contrast.
- 1 medium zucchini, diced: Brings freshness and a slight bite to the dish.
- 2 garlic cloves, minced: Injects aromatic warmth and savory depth.
- ¼ teaspoon crushed red pepper flakes (optional): A little kick for those who like mild heat.
- ¾ teaspoon salt, or to taste: Seasoning for the sauce to bring out every flavor.
- ½ teaspoon black pepper: Gives a gentle spice balance to the sauce.
- ¼ cup chopped fresh parsley: Brightens the dish with herbal freshness.
- â…“ cup grated Parmesan cheese, plus more for serving: Adds a nutty, salty finish.
How to Make Creamy Tomato Mushroom Ravioli with Seared Steak Recipe
Step 1: Cook the Ravioli
Start by bringing a large pot of salted water to a boil. Cook your cheese-filled ravioli until tender, which usually takes about 3 to 5 minutes depending on the package instructions. Once done, drain them well and toss gently with olive oil or butter. This keeps them silky and prevents sticking, ensuring each bite remains perfectly tender and delicious.
Step 2: Sauté the Mushrooms
Next, heat a tablespoon of olive oil in a wide skillet over medium heat. Toss in the sliced mushrooms and cook them for 4 to 5 minutes, stirring occasionally. You’ll notice as they become lightly browned, their flavor deepens, creating that subtle meaty taste we all love.
Step 3: Add Bell Pepper, Zucchini, and Garlic
Once the mushrooms have started to caramelize, add the diced bell pepper and zucchini to the skillet. Cook them for an additional 4 to 5 minutes until they soften just enough to release their sweetness but retain a slight bite. Finish this step by stirring in the minced garlic and cooking it for about 30 seconds until it becomes fragrant—this is where the magic aroma begins to fill your kitchen.
Step 4: Create the Creamy Tomato Sauce
Pour in the crushed tomatoes and heavy cream directly into the skillet with your veggies. Season with salt, black pepper, and if you enjoy a touch of heat, the optional crushed red pepper flakes. Allow the sauce to simmer gently for 6 to 8 minutes, which will thicken it slightly and marry all those vibrant flavors into a luscious sauce that hugs every ravioli piece beautifully.
Step 5: Combine Ravioli and Cheese with Sauce
Now it’s time to add back the cooked ravioli along with the grated Parmesan cheese. Toss everything gently but thoroughly to make sure that every ravioli is coated in that creamy, flavorful sauce. Lower the heat to keep everything warm while you prepare the star protein.
Step 6: Prepare the Steak
Pat your steak dry with paper towels and season both sides evenly with salt and black pepper. Heating the remaining olive oil in a skillet over high heat is key to getting that beautiful sear. Sear the steak for roughly 3 to 4 minutes per side for a perfect medium-rare, or adjust the time if you prefer it more or less done. After cooking, transfer the steak to a cutting board and let it rest for 5 minutes—this step is crucial to keep the meat juicy and tender.
Step 7: Slice and Serve
After resting, slice the steak thinly against the grain to maximize tenderness. Then, spread the creamy tomato mushroom ravioli on plates and artistically arrange the steak slices on top. Finish by sprinkling with chopped green onions, fresh parsley, and a little extra Parmesan. This final flourish not only enhances flavor but adds inviting color to your dish.
How to Serve Creamy Tomato Mushroom Ravioli with Seared Steak Recipe
Garnishes
Garnishes can transform this dish from great to spectacular. I love using fresh green onions and parsley because they add a slightly sharp, herbal brightness that cuts through the creaminess of the sauce. A sprinkle of freshly grated Parmesan adds that extra salty dimension that makes every forkful irresistible.
Side Dishes
While the ravioli and steak combo is wonderfully filling, consider pairing it with a crisp green salad dressed lightly with lemon vinaigrette to add some refreshing contrast. Crusty garlic bread or a simple roasted vegetable medley are also fantastic companions that keep the meal balanced and flavorful.
Creative Ways to Present
If you want to impress your guests or just enjoy your meal with a little extra flair, plate the ravioli in a shallow bowl for a cozy, rustic look. Arrange the steak slices fan-style on one side and garnish with a few whole basil leaves or microgreens for a vibrant pop of color. Using a drizzle of extra virgin olive oil around the plate edge adds a glossy, restaurant-quality finish.
Make Ahead and Storage
Storing Leftovers
This Creamy Tomato Mushroom Ravioli with Seared Steak Recipe keeps beautifully in the fridge for up to 3 days. Store the ravioli and sauce in an airtight container, and keep the steak slices separate if possible, to maintain texture and flavor.
Freezing
If you’re prepping in advance, you can freeze the cooked ravioli with sauce in a freezer-safe container for up to 2 months. Steak is best enjoyed fresh, but if freezing, wrap it tightly to prevent freezer burn and consume within 1 month for best taste.
Reheating
When it’s time to enjoy leftovers, gently reheat the ravioli and sauce in a skillet over low heat, stirring often to prevent sticking. Add a splash of water or cream if the sauce thickens too much. Warm the steak slices separately in a skillet or microwave to avoid overcooking.
FAQs
Can I use frozen ravioli for this Creamy Tomato Mushroom Ravioli with Seared Steak Recipe?
Absolutely! Frozen ravioli works great—just cook it according to the package directions and be sure to drain and toss it with some oil or butter to avoid sticking before adding it to the sauce.
What type of steak is best for this recipe?
Sirloin or ribeye are excellent choices because they have enough marbling to stay juicy and flavorful when seared. Choose a steak about 12 to 14 ounces to serve four people nicely.
Is it possible to make this dish vegetarian?
Yes, for a vegetarian version, skip the steak and maybe add extra mushrooms or use a meat substitute. The creamy tomato mushroom ravioli base is hearty and satisfying on its own.
How spicy is this dish?
The crushed red pepper flakes are optional and added sparingly, so the dish has just a mild hint of heat. You can always adjust the amount or leave them out completely depending on your spice preference.
Can I prepare the sauce in advance?
Definitely! The sauce can be made a day ahead and refrigerated. Simply reheat gently before adding the cooked ravioli, which ensures a quick finish on busy nights.
Final Thoughts
There is something truly special about a meal that brings together luscious cream, vibrant vegetables, tender pasta, and perfectly seared steak in one harmonious plate. This Creamy Tomato Mushroom Ravioli with Seared Steak Recipe is not only a feast for your taste buds but also a wonderful way to celebrate simple yet bold flavors at home. I hope you enjoy making and sharing it as much as I do!
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Creamy Tomato Mushroom Ravioli with Seared Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Tomato Mushroom Ravioli with Seared Steak is a hearty and comforting dish that combines tender cheese-filled ravioli in a rich tomato cream sauce with sautéed mushrooms and fresh vegetables, topped with perfectly seared steak slices. The flavorful sauce, enhanced with garlic, bell pepper, zucchini, and Parmesan cheese, brings a delightful Italian-inspired meal perfect for a satisfying dinner.
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
- 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. Add the ravioli and cook until tender, about 3–5 minutes as per the package instructions. Drain well 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.
- Add vegetables and garlic: Stir in the diced bell pepper and zucchini. Cook for another 4–5 minutes until the vegetables are softened. Add the minced garlic and cook briefly until fragrant, about 30 seconds.
- Make the sauce: Pour in the crushed tomatoes and heavy cream. Season with salt, black pepper, and optional crushed red pepper flakes. Allow the sauce to simmer gently for 6–8 minutes until it thickens slightly.
- Combine sauce with ravioli: Add the cooked ravioli and grated Parmesan cheese to the sauce. Toss gently to coat the ravioli evenly. Reduce heat to low and keep warm.
- Prepare the steak: Pat the steak dry and season evenly with ¾ teaspoon salt and ½ teaspoon black pepper. Heat the remaining olive oil in a skillet over high heat.
- Sear the steak: Sear the steak for 3–4 minutes on each side for medium-rare, or cook to your desired doneness. Remove from heat and transfer to a cutting board. Let the steak rest for 5 minutes, then slice thinly against the grain.
- Plate and garnish: Spoon the creamy tomato mushroom ravioli onto plates. Top with the sliced seared steak. Garnish with chopped green onions, fresh parsley, and additional Parmesan cheese to serve.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
- If you prefer, use butter instead of olive oil for cooking the vegetables for a deeper flavor.
- Adjust red pepper flakes based on your spice preference or omit entirely for a mild sauce.
- Resting the steak after searing ensures it stays juicy and tender.
- Freshly grated Parmesan cheese enhances the flavor more than pre-grated versions.
- Feel free to use fresh pasta ravioli or frozen, adapting cooking time accordingly.
