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Seared Steak and Mushroom Ravioli in Creamy Tomato Sauce

A delightful dish featuring tender seared steak and luscious mushroom ravioli in a creamy tomato sauce that elevates any family gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb steak (e.g., sirloin or your preferred Halal cut)
  • 12 oz mushroom ravioli (fresh or frozen)
  • 1 cup heavy cream
  • 1 cup tomato sauce (your favorite brand or homemade)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • to taste Salt and pepper
  • 1/2 cup grated Parmesan cheese (optional)
  • Fresh basil, for garnish

Method
 

Preparation
  1. Season your steak with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
  2. Add the steak and sear for about 3-4 minutes on each side, or until it reaches your desired level of doneness. Remove from heat and let it rest on a cutting board.
Cooking
  1. In a large pot, bring salted water to a boil. Add the mushroom ravioli and cook according to package instructions (usually 4-5 minutes for fresh). Drain the ravioli and set aside.
  2. In the same skillet used for the steak, add minced garlic and sauté for about 1 minute. Pour in the tomato sauce and stir for another minute.
  3. Reduce the heat to low and slowly whisk in the heavy cream until well combined. Adjust seasoning with salt and pepper to taste.
Combining
  1. Slice the rested steak into strips. Gently fold the cooked ravioli into the creamy tomato sauce, adding in the steak strips to warm everything through.
Serving
  1. Plate the ravioli and steak mixture, then sprinkle with Parmesan cheese and garnish with fresh basil.

Notes

For a vegetarian option, consider swapping the steak for grilled vegetables or roasted chickpeas. Store leftovers in an airtight container; they last 3-4 days in the refrigerator or up to three months in the freezer.