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Steak and Ravioli with Creamy Garlic Herb Sauce

Steak and Ravioli with Creamy Garlic Herb Sauce Bliss

Indulge in Steak and Ravioli with Creamy Garlic Herb Sauce, a perfect weeknight dinner that's ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 670
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound Sirloin Steak Substitute with ribeye or filet mignon for richer taste.
  • 2 tablespoons Olive Oil Can substitute with canola or vegetable oil.
  • to taste Salt Adjust based on dietary needs.
  • to taste Black Pepper
For the Ravioli
  • 1 package Refrigerated Cheese Ravioli Alternative options include spinach and ricotta or butternut squash ravioli.
For the Sauce
  • 2 tablespoons Butter Can be replaced with margarine or olive oil.
  • 1 medium Yellow Onion Substitute with shallots for a milder flavor.
  • 3 cloves Garlic Freshly minced preferred.
  • 1 cup Dry White Wine Substitute with beef broth for a non-alcoholic version.
  • 1 cup Beef Broth Using homemade or low-sodium broth makes for healthier options.
  • 1 cup Heavy Cream Substituting with half-and-half yields lighter creaminess.
  • 1/2 cup Parmesan Cheese Freshly grated for a smooth texture.
  • to taste Fresh Parsley For garnish and added freshness.

Equipment

  • large skillet
  • large pot
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Start by patting the sirloin steak cubes dry with a paper towel, then season with salt and black pepper.
  2. Heat a large skillet over medium-high heat, add olive oil, and sear the seasoned steak cubes for 1-2 minutes on each side until browned.
  3. Bring a large pot of salted water to a boil, add ravioli, and cook as per package instructions for about 4-6 minutes. Drain and set aside.
  4. In the same skillet, melt 2 tablespoons of butter over medium heat. Add chopped onion and sauté for about 3 minutes, then add minced garlic for an additional minute.
  5. Deglaze the pan with dry white wine, scraping up the browned bits, and allow to simmer for about 1 minute.
  6. Stir in beef broth and heavy cream, bring to a gentle simmer, and allow to thicken for 3-4 minutes.
  7. Fold in freshly grated Parmesan cheese until melted, then return cooked steak and drained ravioli to the skillet, tossing to coat.
  8. Garnish with fresh parsley and serve immediately, showcasing this indulgent dish.

Nutrition

Serving: 1plateCalories: 670kcalCarbohydrates: 45gProtein: 28gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 650mgPotassium: 760mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 3mg

Notes

Use high-quality steak and freshly grated Parmesan for best results. Avoid overcooking ravioli and feel free to experiment with different ravioli and sauce varieties.

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