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
Scale
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.
