Description
This Creamy Tomato Mushroom Ravioli with Seared Steak is a delightful fusion dish combining tender cheese-filled ravioli in a rich, creamy tomato sauce with sautéed mushrooms, bell peppers, and zucchini. Topped with perfectly seared, juicy steak slices and garnished with fresh herbs and Parmesan, it offers a balanced and indulgent meal perfect for a comforting 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. Cook the ravioli according to package directions, about 3–5 minutes, until tender. Drain well and gently toss with olive oil or butter to prevent sticking. Set aside.
- Sauté 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. Add the diced bell pepper and zucchini to the skillet and cook for another 4–5 minutes until softened. Stir in the minced garlic and cook briefly just until fragrant.
- Make the Creamy Tomato Sauce. Pour in the crushed tomatoes and heavy cream. 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.
- Combine Ravioli and Sauce. Add the cooked ravioli and grated Parmesan cheese to the skillet, tossing gently to coat the pasta with the sauce. Reduce heat to low and keep warm.
- Prepare and Season the Steak. Pat the steak dry and season evenly with salt and black pepper on both sides. Heat the remaining ½ tablespoon olive oil in a skillet over high heat.
- Sear the Steak. Sear the steak for 3–4 minutes per side for medium-rare doneness, or longer if desired. Transfer to a cutting board and let rest for 5 minutes to retain juices, then slice thinly against the grain.
- Plate and Garnish. Spoon the creamy ravioli onto plates and top with the sliced seared steak. Garnish with chopped green onions, fresh parsley, and extra Parmesan cheese as desired before serving.
Notes
- Use fresh or frozen cheese-filled ravioli based on availability.
- Adjust steak cooking time according to your preferred doneness.
- For a spicier sauce, increase the crushed red pepper flakes slightly.
- Butter can be used instead of olive oil for a richer sauce taste.
- Resting the steak before slicing ensures it stays juicy and tender.
