Dinner

Steak and Ravioli with Creamy Garlic Herb Sauce Recipe

Name: Steak and Ravioli with Creamy Garlic Herb Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 pound Sirloin Steak (Can substitute with ribeye or filet mignon); 2 tablespoons Olive Oil (Neutral oil can be used); to taste Salt (Kosher or sea salt recommended); to taste Black Pepper (Freshly cracked is recommended); 1 package Refrigerated Cheese Ravioli (Substitute with any favorite type); 2 tablespoons Butter (For sautéing); 1 medium Yellow Onion (Can use shallots for milder flavor); 2 cloves Garlic (Freshly minced); 0.5 cup Dry White Wine (Can substitute with beef broth); 1 cup Beef Broth (Chicken broth as an alternative); 0.5 cup Heavy Cream (Use half-and-half for a lighter version); 0.5 cup Freshly Grated Parmesan Cheese (Avoid pre-shredded for best results); to taste Fresh Parsley (For garnish)

Byluca Carter July 8, 2026July 8, 2026

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Introduction

This Steak and Ravioli with Creamy Garlic Herb Sauce is a delicious and comforting meal that comes together in just 30 minutes. Tender pieces of sirloin steak are paired with cheesy ravioli and coated in a rich, flavorful sauce. It’s a perfect dish for a satisfying weeknight dinner or a special occasion.

A white bowl filled with a creamy light brown sauce holding a mix of seven pieces of grilled beef medallions, cut to show a pink center and seared outer layer, scattered among eight golden yellow ravioli with crinkled edges. Bright red roasted cherry tomatoes and small green herb pieces sprinkle over the dish, resting on a white marbled surface. The sauce pools around the base with almost a glossy shine, and ground black pepper and herbs are lightly sprinkled on top, adding texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Sirloin Steak (Can substitute with ribeye or filet mignon)
2 tablespoons Olive Oil (Neutral oil can be used)

Salt to taste (Kosher or sea salt recommended)
Black Pepper to taste (Freshly cracked is recommended)

1 package Refrigerated Cheese Ravioli (Substitute with any favorite type)
2 tablespoons Butter (For sautéing)

1 medium Yellow Onion (Can use shallots for milder flavor)
2 cloves Garlic (Freshly minced)
0.5 cup Dry White Wine (Can substitute with beef broth)

1 cup Beef Broth (Chicken broth as an alternative)
0.5 cup Heavy Cream (Use half-and-half for a lighter version)
0.5 cup Freshly Grated Parmesan Cheese (Avoid pre-shredded for best results)

Fresh Parsley to taste (For garnish)

Instructions

Step 1: Pat dry the sirloin steak cubes and season them generously with salt and black pepper.
Step 2: Heat olive oil in a skillet over medium-high heat. Sear the steak cubes for 1-2 minutes on each side until browned. Remove the steak from the skillet and set aside.

Step 3: In a pot, bring salted water to a boil. Add the ravioli and cook according to package instructions until tender. Drain and set aside.
Step 4: In the same skillet, melt the butter over medium heat. Add the chopped yellow onion and sauté until soft and translucent.
Step 5: Add the minced garlic to the onions and cook for about 30 seconds until fragrant.

Step 6: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
Step 7: Stir in the beef broth and heavy cream. Allow the sauce to simmer for 3-4 minutes until it starts to thicken.
Step 8: Add the grated Parmesan cheese, stirring until it melts completely and the sauce is smooth.

Step 9: Return the seared steak and cooked ravioli to the skillet. Toss gently to coat everything evenly in the sauce and heat through for a couple of minutes.
Step 10: Garnish with fresh parsley and serve immediately while warm.

Tips & Variations

Use shallots instead of yellow onion for a milder, sweeter flavor.

Substitute dry white wine with beef broth if you prefer to avoid alcohol.
For a lighter sauce, use half-and-half instead of heavy cream.
Try different ravioli fillings like spinach or mushroom for variation.

Rest the steak cubes for a few minutes after searing to keep them juicy.

Storage

Store leftover Steak and Ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce if it thickens too much.