One-Skillet Garlic Butter Ravioli

This one-skillet garlic butter steak and cheese ravioli combines tender beef, pillowy pasta, and a decadent sauce all prepared in a single pan. It's the perfect solution for busy weeknights when you want something impressive without the fuss of multiple dishes.

I originally created this recipe when my in-laws surprised us with a visit and I needed something that looked fancy but didn't require hours in the kitchen. The combination of tender steak and cheese-filled pasta pockets swimming in garlic butter sauce earned rave reviews and has since become our go-to impressive dinner.

Ingredients

• Sirloin steak: transforms into tender bites of protein that absorb the garlic butter sauce beautifully. Look for well-marbled pieces for best flavor
• Cheese ravioli: fresh ravioli produces the best texture but frozen works perfectly in a pinch
• Butter: creates the luxurious base for our sauce. Use unsalted so you can control the saltiness
• Olive oil: helps prevent the butter from burning when searing the steak at high heat
• Garlic: fresh minced garlic provides aromatic depth. Mince it right before cooking for maximum flavor
• Beef broth: adds richness and helps deglaze all those flavorful bits from the pan
• Heavy cream: creates silky texture and balances the savory flavors with subtle richness
• Parmesan cheese: use freshly grated rather than pre-packaged for optimal melting and flavor
• Italian seasoning: provides herb complexity without needing a dozen different spice jars
• Red pepper flakes: adds gentle heat that balances the creaminess. Adjust according to your spice preference
• Fresh parsley: brightens the finished dish with color and fresh flavor

Step-by-Step Instructions

Prepare the ravioli:

Cook the ravioli according to package directions until just al dente. They'll finish cooking in the sauce later, so slightly undercook them for best results. Drain well but do not rinse as the starch helps the sauce cling better.

Sear the steak perfectly:

Heat your skillet until very hot before adding oil. This ensures a beautiful brown crust on the steak pieces. Season the meat generously with salt and pepper right before adding to the pan. Cook in batches if necessary to avoid overcrowding which causes steaming instead of searing.

Create the flavor base:

After removing the steak, lower the heat before adding butter and garlic. The residual heat from the pan is enough to bloom the garlic flavor without burning it. Stir constantly for exactly one minute until the kitchen fills with that incredible aroma.

Develop the sauce:

When adding liquids to the hot pan, they will bubble vigorously which helps release all those flavorful bits stuck to the bottom. Scrape with a wooden spoon to incorporate those browned bits into your sauce. Let the mixture reduce slightly before adding the Parmesan to achieve the perfect consistency.

Marry the components:

When returning the steak and ravioli to the skillet, fold everything gently rather than stirring aggressively. This prevents breaking the delicate pasta. Allow everything to simmer together for a few minutes so the ravioli can absorb some of the sauce flavors.

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My absolute favorite part of this recipe is the moment when the cream hits the pan and starts to bubble around those perfectly seared pieces of steak. The aroma that fills my kitchen at that exact moment never fails to bring my family running to the table. Even my youngest, who typically pushes pasta around his plate, devours this without complaint.

Perfect Pairings

This rich and savory dish pairs beautifully with a simple green salad dressed with lemon vinaigrette. The brightness cuts through the creamy sauce and refreshes the palate between bites. A glass of medium-bodied red wine like Merlot or Chianti complements the beef while not overwhelming the delicate ravioli.

Smart Shortcuts

While fresh ravioli delivers superior texture, keep a package of frozen ravioli in your freezer for impromptu dinner emergencies. You can cook frozen ravioli directly in the sauce rather than boiling separately. Just add about 1/4 cup extra broth and increase the simmering time by about 5 minutes, stirring occasionally until the pasta is tender.

Storage Instructions

This dish is best enjoyed immediately after cooking, but leftovers can be stored in an airtight container in the refrigerator for up to two days. When reheating, add a splash of cream or milk to revive the sauce which tends to thicken considerably when chilled. Gentle warming on the stovetop works better than microwave reheating to prevent the ravioli from becoming tough.

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Frequently Asked Questions

→ What type of steak works best for this dish?

Sirloin steak is recommended as it is tender and flavorful, but you can also use ribeye or filet mignon for a more luxurious option.

→ Can I use frozen ravioli?

Yes, frozen ravioli works perfectly. Just follow the package directions for cooking before adding it to the skillet.

→ How can I thicken the sauce?

If the sauce is too thin, simmer it a bit longer to reduce, or add a small slurry of cornstarch and water to achieve your preferred consistency.

→ Is it necessary to include red pepper flakes?

No, red pepper flakes are optional and can be adjusted or omitted depending on your preference for spice.

→ Can I substitute Parmesan cheese in this recipe?

If you don’t have Parmesan cheese, Pecorino Romano or Asiago cheese can be used as a substitute for a similar rich flavor.

→ How can I make this meal ahead of time?

You can prepare the sauce and cook the steak and ravioli in advance. Store them separately in the refrigerator, then combine and reheat in a skillet before serving.