Description
Savor this buttery, one-skillet garlic butter steak & cheese ravioli—melty, savory, and perfect for an easy, indulgent weeknight dinner.
Ingredients
Scale
Ravioli
- 12 oz cheese ravioli (fresh or refrigerated)
Steak
- 1 lb sirloin steak, cut into bite-sized cubes
- 1 tsp salt
- Pepper, to taste
Sauce & Finishing
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to the package instructions until just tender. Drain and set aside, tossing with a little olive oil to prevent sticking if desired.
- Season and Sear the Steak: Generously season the steak cubes on all sides with salt and pepper. Heat a large skillet over medium-high heat, then add 1 tablespoon of the butter along with the olive oil. Add the seasoned steak cubes and sear them, stirring occasionally, until golden brown and cooked to your preferred doneness, about 3–4 minutes. Remove steak from the skillet and set aside.
- Make the Garlic Butter Sauce: Reduce heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Stir in the minced garlic and sauté until fragrant, about 1 minute, being careful not to brown the garlic.
- Create the Creamy Sauce: Pour in the heavy cream and add the grated Parmesan cheese. Stir continuously for 2–3 minutes, until the sauce begins to thicken. If using, sprinkle in the red pepper flakes for a touch of heat.
- Toss Everything Together: Return both the cooked ravioli and steak to the skillet. Gently toss everything to coat in the creamy garlic butter sauce. Let it simmer for 1–2 minutes to fully heat through and meld the flavors.
- Garnish and Serve: Immediately sprinkle with chopped fresh parsley and serve hot for the best flavor and texture.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Fresh or refrigerated ravioli cook quickly, so avoid overcooking.
- You can swap the sirloin steak for ribeye or strip steak if preferred.
- Adjust garlic and red pepper flakes to match your spice preference.
- Great paired with a simple green salad or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 570 kcal
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 135 mg