Description
Brown Butter Steak Ravioli is a luxurious skillet meal featuring tender slices of seared steak tossed with cheese-filled ravioli in a nutty brown butter sauce infused with garlic, herbs, and Parmesan. This comforting Italian-inspired dish delivers rich flavors with a restaurant-quality finish.
Ingredients
- 1 lb sirloin or ribeye steak, thinly sliced
- 24 oz cheese ravioli, fresh or frozen
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup pasta water
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Cook the ravioli according to package instructions until tender. Reserve 1/4 cup pasta water, then drain.
- Season the steak with Italian seasoning, garlic powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the steak for 2-4 minutes until browned and cooked to your preferred doneness. Remove and set aside.
- Reduce the heat to medium and add butter to the same skillet.
- Cook the butter until melted and golden brown with a nutty aroma, about 2-3 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the cooked ravioli to the brown butter sauce and toss gently to coat.
- Stir in Parmesan cheese and reserved pasta water until the sauce becomes silky.
- Return the steak to the skillet and toss everything together.
- Finish with parsley, basil, red pepper flakes, and lemon juice if desired.
- Serve immediately with extra Parmesan on top.
Notes
- Do not overcrowd the pan when searing steak to achieve a flavorful crust.
- Watch the butter closely while browning to prevent burning.
- Fresh cheese ravioli gives the best texture, but frozen ravioli works well too.
- For extra richness, add a splash of heavy cream to the brown butter sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American