Creamy Tomato Mushroom Ravioli with Seared Steak
A luxurious and comforting dish featuring creamy tomato sauce, earthy mushrooms, and perfectly seared steak served with cheese-filled ravioli.
Ingrédients
Main Ingredients
- 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)
- 16–18 pieces cheese-filled ravioli
- 1 tablespoon olive oil or butter
- 1½ cups crushed tomatoes
- ⅓ cup heavy cream
- 1 cup sliced mushrooms
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes (optional)
- ¾ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ¼ cup chopped fresh parsley
- ⅓ cup grated Parmesan cheese, plus more for serving
Instructions
Preparation
- Start by prepping all your ingredients. Chop the vegetables, slice the mushrooms, and mince the garlic. Having everything ready to go makes the cooking process much smoother and quicker.
Cooking the Ravioli
- Bring a large pot of salted water to a boil. Add the cheese-filled ravioli and cook according to package directions, which usually takes about 3–5 minutes. Once done, drain the ravioli and toss them with the olive oil or butter to prevent sticking.
Sautéing the Vegetables
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 4–5 minutes until they’re nicely browned and tender.
- After the mushrooms have cooked, add the diced bell pepper and zucchini to the skillet. Cook for another 4–5 minutes or until the vegetables become softened.
- Next, stir in the minced garlic and cook for an additional 30 seconds, just until the garlic becomes fragrant.
Creating the Sauce
- Pour in the crushed tomatoes and heavy cream. Season the mixture with salt, black pepper, and optional crushed red pepper flakes for a bit of heat. Allow the sauce to simmer for 6–8 minutes or until it thickens slightly.
- Once your sauce is at the desired consistency, carefully add the cooked ravioli and grated Parmesan cheese. Gently toss everything together to coat the ravioli in that luscious tomato sauce.
Preparing the Steak
- While the sauce is warming, pat the steak dry with a paper towel and season it with salt and black pepper. In a separate skillet, heat the remaining olive oil over high heat. Once hot, sear the steak for about 3–4 minutes on each side for medium-rare.
- After cooking, remove the steak from the skillet and let it rest for at least 5 minutes.
Serving
- Thinly slice the rested steak against the grain. Plate the creamy ravioli and top each serving with sliced steak. Garnish with chopped green onions, parsley, and additional Parmesan cheese before serving.
Notes
To enhance flavor, consider adding fresh herbs like basil or oregano. A squeeze of lemon juice right before serving brightens the dish.