Creamy Garlic Herb Steak Ravioli Recipe

Ash Tyrrell

Creamy Garlic Herb Steak Ravioli Recipe

I made this creamy garlic herb steak ravioli on a Tuesday night when I wanted something that felt fancy but didn't ask much of me, and it completely won me over. I seared bite-sized steak pieces until they had a deep golden crust, then let them rest in a garlicky, herb-flecked cream sauce while the ravioli boiled

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Total Time 30

Servings: 4

Ingredients Method Notes

Ingredients

Sirloin or ribeye steak 1 pound, cut into bite-sized cubes – I go with sirloin for a leaner bite or ribeye when I want extra marbling and flavor. Avoid very thin cuts since they overcook before they get a good sear.
Cheese ravioli 20 ounces, fresh or refrigerated – Fresh or refrigerated ravioli holds its shape far better than frozen. Frozen ravioli tends to break apart in the pan once it's tossed with the sauce.
Unsalted butter 4 tablespoons, divided – I use unsalted so I can control the seasoning myself instead of guessing how salty the butter already is.
Olive oil 1 tablespoon – This raises the smoke point of the butter so the steak sears instead of just simmering in its own juices.
Garlic 4 cloves, minced – Fresh cloves give a much rounder, sweeter flavor than the jarred version. I mince mine right before cooking so it doesn't turn bitter.
Heavy cream 1 cup – This is what makes the sauce silky. Half-and-half works in a pinch but the sauce will be noticeably thinner.
Parmesan cheese ½ cup, freshly grated – Grate it yourself if you can. Pre-shredded Parmesan has anti-caking additives that keep it from melting smoothly into the sauce.
Beef broth ¼ cup – This deglazes the pan and pulls up all those browned bits left behind from searing the steak, which adds a deeper savory note to the sauce.
Italian seasoning 1 teaspoon – A quick way to layer in oregano, basil, and thyme without measuring out four separate jars.
Red pepper flakes ¼ teaspoon, optional – Just enough to add warmth in the background without making the dish spicy.
Fresh parsley 2 tablespoons, chopped – I always save this for the very end. Adding it too early dulls the bright, fresh flavor I'm going for.
Salt and black pepper to taste – Season the steak generously before it hits the pan; this is where most of the flavor foundation gets built.

Method

Bring a large pot of salted water to a boil and drop in the ravioli. Cook according to the package directions, usually around 3 to 4 minutes for fresh or refrigerated ravioli. Drain gently and set aside, tossing lightly with a touch of olive oil so the pieces don't stick together.
Pat the steak cubes dry and season generously with salt and pepper. Heat the olive oil and half the butter in a large skillet over medium-high heat until shimmering. Add the steak in a single layer and sear for 2 to 3 minutes per side until a deep brown crust forms, then remove it to a plate.
Lower the heat to medium and add the remaining butter to the same skillet, letting all those browned steak bits flavor it. Stir in the minced garlic and cook for about 60 seconds until fragrant, watching closely so it doesn't burn and turn bitter.
Pour in the beef broth and scrape up any browned bits stuck to the bottom of the pan. Add the heavy cream, Italian seasoning, and red pepper flakes, then let the mixture come to a gentle simmer for 2 to 3 minutes until it starts to thicken.
Sprinkle in the freshly grated Parmesan a little at a time, stirring constantly so it melts smoothly instead of clumping. The sauce should turn glossy and coat the back of a spoon once all the cheese is incorporated.
Return the seared steak and any accumulated juices to the skillet, followed by the drained ravioli. Gently fold everything together with a silicone spatula so the ravioli stays intact while getting fully coated in sauce.
Let everything simmer together for 1 to 2 minutes just to heat through, then remove the skillet from the heat. Sprinkle the fresh parsley over the top and serve immediately while the sauce is still warm and glossy.

Notes

I always dry my steak cubes with a paper towel before searing since wet meat steams instead of browning properly.
I hold back a splash of the ravioli's cooking water in case my sauce needs loosening later on.
I've learned not to crowd the skillet when searing the steak, or it ends up gray instead of crusty.
I stir the Parmesan in off the direct heat sometimes if my sauce looks like it's about to break, then return it to low heat.
I taste the sauce before adding the ravioli, since it's much easier to adjust seasoning at that stage.