Craving a rich, comforting dinner that tastes like it came from a restaurant — but takes barely any time and uses just one pan? This dish brings together tender, seared steak bites and soft cheese ravioli, all enveloped in a silky garlic-butter sauce. It’s indulgent, cozy — and surprisingly easy, making it a perfect choice for weeknights or a casual dinner that feels special.
Ingredients
- 1 pound steak (sirloin or ribeye), cut into bite-sized cubes
- ~9 oz cheese ravioli (fresh or frozen)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Bring a large pot of salted water to a boil. Cook the cheese ravioli according to the package instructions until just al dente (fresh ravioli ~2–3 min; frozen ravioli a minute or two longer). Drain and set aside, reserving a small splash of pasta water (optional).
- While the ravioli cooks, heat a large skillet over medium-high heat. Add the olive oil + 1 tablespoon butter. Once the butter is melted and the pan hot, add the steak cubes in a single layer (don’t overcrowd). Season with salt and pepper, then sear for about 1–2 minutes per side until browned and just cooked through. Remove steak from skillet and set aside.
- Lower the heat to medium. In the same skillet, add the remaining butter. Once melted, add the minced garlic and sauté for about 30–60 seconds until fragrant (don’t let it brown).
- Pour in the heavy cream and stir to combine. Then add the grated Parmesan cheese, stirring until melted and the sauce becomes smooth and slightly thickened (about 2–3 minutes).
- Return the cooked ravioli and the seared steak (plus any steak juices) to the skillet. Gently fold everything together so the ravioli and steak are evenly coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Simmer together for 1–2 minutes to let the flavors meld.
- Taste and adjust salt/pepper as needed. Remove from heat. Garnish with chopped fresh parsley — and extra Parmesan if desired.
Prep Time: 10 min
Cook Time: 15–20 min
Total Time: 25–30 min
Yield: serves 2–3 (depending on portion size)
Serving Suggestions
- Serve hot, straight from the skillet, to keep the sauce creamy and the ravioli soft.
- Pair with a simple green salad dressed with lemon-olive oil vinaigrette to cut through the richness.
- Crusty bread (baguette or ciabatta) is great for soaking up any leftover garlic-butter sauce.
- For a fuller meal, add roasted or steamed veggies on the side (e.g. asparagus, broccoli, or green beans).
Discussion Questions
- Do you prefer your steak cubes cooked to medium-rare, medium, or well-done in this dish — and why?
- Would you try a variation using mushrooms or spinach ravioli instead of cheese? How do you think it would change the flavor and texture?
- If you wanted to lighten up the dish (for fewer calories or less richness), which ingredient(s) would you adjust — and how?
- What side dish would you serve with this — salad, veggies, bread, something else?
Notes & Tips for Success
- Using a hot skillet and a mix of butter + olive oil helps sear the steak quickly and avoid burning the butter.
- Don’t overcook the ravioli — slightly undercooking ensures they don’t become mushy after simmering in the sauce.
- Grating Parmesan yourself (rather than using pre-grated) helps achieve a smoother, creamier sauce.
- If the sauce becomes too thick after mixing everything, stir in a bit of reserved pasta water (or a splash of cream) to loosen it up.
Frequently Asked Questions (FAQ)
Can I substitute heavy cream with something lighter?
Yes — half-and-half can be used instead of heavy cream, though the sauce will be thinner and slightly less rich.
Is fresh ravioli better than frozen for this dish?
Fresh ravioli usually gives a lighter, more delicate texture. Frozen works too, but you might need to cook it a little longer per package instructions.
Can I use a different cut of steak, or even another protein?
Yes — sirloin or ribeye works well. You could also try tenderloin, or swap steak for chicken or even shrimp. Just adjust cooking time accordingly and make sure pieces are bite-sized.
What if the sauce is too thin or too thick after combining?
If it’s too thin — let it simmer a minute longer to reduce. If it’s too thick — add a splash of pasta water, broth, or cream to loosen it.
Enjoy every soulful, garlicky, buttery bite!