One Skillet Garlic Butter Steak and Cheese Ravioli
Seared sirloin cubes and cheese ravioli tossed in a garlic butter Parmesan cream sauce and finished in one skillet.
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 12 oz cheese ravioli fresh or refrigerated
- 16 oz sirloin steak cut into bite size cubes
- 4 tbsp unsalted butter divided
- 4 cloves garlic minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
- 2 tbsp chopped fresh parsley
Instructions
Cooking
- Cook the ravioli. Boil the ravioli in salted water for 3 to 5 minutes, then drain and toss with a small drizzle of olive oil so it does not stick.
- Sear the steak. Season the cubes with the salt and pepper. Heat 1 tablespoon butter and the olive oil in a large skillet over medium high heat and sear the steak 2 to 3 minutes until browned and 145 degrees F inside, then remove it.
- Make the sauce. Lower the heat to medium, melt the remaining 3 tablespoons butter, and cook the garlic for 1 minute. Pour in the cream and Parmesan and simmer 2 to 3 minutes until slightly thick.
- Combine. Add the red pepper flakes if using, return the ravioli and steak to the pan, and toss gently for 1 to 2 minutes until coated and hot.
- Finish. Sprinkle with parsley and serve right away.
Notes
Substitutions: Use half and half for a lighter sauce, or swap the ravioli for tortellini.
Tips: Pat the steak dry for better browning and sear in two batches so the pan stays hot.
Storage: Refrigerate in an airtight container for up to three days. Do not freeze.
Nutrition does not include the optional red pepper flakes.