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Steak and Ravioli with Creamy Garlic Herb Sauce Recipe

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★★★★★

4.8 from 131 reviews

A decadent and hearty meal featuring tender sirloin steak cubes and cheese ravioli smothered in a creamy garlic herb sauce with white wine and Parmesan. Perfect for a comforting yet elegant dinner, this recipe combines seared steak, sautéed aromatics, and a rich sauce to create a satisfying four-serving dish.

Ingredients

Scale

Steak

  • 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)

Pasta

  • 1 package Refrigerated Cheese Ravioli (Substitute with any favorite type)

Sauce

  • 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)

Instructions

  1. Prepare the steak: Pat dry the sirloin steak cubes thoroughly with paper towels. Season generously with salt and freshly cracked black pepper to ensure a flavorful crust during searing.
  2. Sear the steak: Heat olive oil in a skillet over medium-high heat. Add the steak cubes in a single layer and sear for 1-2 minutes per side until browned. Remove the steak from the skillet and set aside to rest.
  3. Cook the ravioli: Bring a large pot of salted water to a boil. Add the refrigerated cheese ravioli and cook according to package instructions until tender, typically 3-4 minutes. Drain well and set aside.
  4. Sauté aromatics: In the same skillet, melt the butter over medium heat. Add the finely chopped yellow onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Deglaze the pan: Pour in the dry white wine to deglaze, scraping up any browned bits from the bottom of the pan. Let the wine simmer for about 1 minute to reduce slightly and enhance flavor.
  6. Add liquids and simmer: Stir in the beef broth and heavy cream. Bring the mixture to a gentle simmer, cooking for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  7. Add cheese: Gradually stir in the freshly grated Parmesan cheese until fully melted and incorporated, creating a smooth, creamy sauce.
  8. Combine steak and ravioli: Return the seared steak cubes and cooked ravioli to the skillet. Gently toss to coat them evenly with the creamy garlic herb sauce and heat through for 1-2 minutes.
  9. Garnish and serve: Sprinkle freshly chopped parsley over the dish for a burst of color and fresh herbal aroma. Serve immediately while warm and enjoy your elegant steak and ravioli meal.

Notes

  • Use neutral oil such as canola if you prefer a milder flavor instead of olive oil.
  • For a lighter sauce, substitute half-and-half for heavy cream.
  • Shallots can be swapped with the yellow onion for a subtler taste.
  • If you don’t have white wine, use additional beef broth for deglazing.
  • Freshly grated Parmesan melts better and offers superior texture and flavor compared to pre-shredded varieties.
  • The dish pairs well with a simple green salad or steamed vegetables.

Keywords: steak, ravioli, creamy garlic sauce, Parmesan, white wine sauce, quick dinner, Italian-American, seared steak, cheese ravioli

Find it online: https://lucabites.com/steak-and-ravioli-with-creamy-garlic-herb-sauce-recipe/