Dinner

Steak and Ravioli with Creamy Garlic Herb Sauce Recipe

Name: Steak and Ravioli with Creamy Garlic Herb Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 pound Sirloin Steak (Can substitute with ribeye or filet mignon); 2 tablespoons Olive Oil (Neutral oil can be used); Salt, to taste (Kosher or sea salt recommended); Black Pepper, to taste (Freshly cracked is recommended); 1 package Refrigerated Cheese Ravioli (Substitute with any favorite type); 2 tablespoons Butter (For sautéing); 1 medium Yellow Onion (Can use shallots for milder flavor); 2 cloves Garlic (Freshly minced); 0.5 cup Dry White Wine (Can substitute with beef broth); 1 cup Beef Broth (Chicken broth as an alternative); 0.5 cup Heavy Cream (Use half-and-half for a lighter version); 0.5 cup Freshly Grated Parmesan Cheese (Avoid pre-shredded for best results); Fresh Parsley, to taste (For garnish)

ByLila Prescott July 11, 2026July 11, 2026

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Introduction

This steak and ravioli dish features tender sirloin cubes paired with cheese-filled ravioli, all tossed in a creamy garlic herb sauce. Ready in just 30 minutes, it’s a comforting and elegant meal perfect for any night of the week.

A white bowl holds a creamy light brown sauce base that covers the bottom. On top are seven pieces of steak, cooked with a charred dark brown outside and a pink reddish center. Scattered around the steak are six golden yellow ravioli with scalloped edges, some lying flat and others tilted. Small roasted cherry tomatoes add red pops of color, and fresh green parsley leaves are sprinkled over everything, adding a fresh touch. Tiny black pepper specks dot the sauce and ingredients. The bowl rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Sirloin Steak (can substitute with ribeye or filet mignon)
2 tablespoons Olive Oil (neutral oil can be used)

Salt to taste (kosher or sea salt recommended)
Black Pepper to taste (freshly cracked is recommended)

1 package Refrigerated Cheese Ravioli (substitute with any favorite type)
2 tablespoons Butter (for sautéing)

1 medium Yellow Onion (can use shallots for milder flavor)
2 cloves Garlic (freshly minced)
0.5 cup Dry White Wine (can substitute with beef broth)

1 cup Beef Broth (chicken broth as an alternative)
0.5 cup Heavy Cream (use half-and-half for a lighter version)
0.5 cup Freshly Grated Parmesan Cheese (avoid pre-shredded for best results)

Fresh Parsley to taste (for garnish)

Instructions

Step 1: Pat dry the sirloin steak cubes and season evenly with salt and pepper.
Step 2: Heat olive oil in a skillet over medium-high heat. Sear the steak cubes for 1-2 minutes per side until browned, then remove from the pan.

Step 3: Bring a pot of salted water to a boil. Add the ravioli and cook until tender, then drain and set aside.
Step 4: In the same skillet, melt butter and sauté the chopped onion until soft and translucent.
Step 5: Add the minced garlic and cook until fragrant, about 1 minute.

Step 6: Deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
Step 7: Stir in beef broth and heavy cream. Simmer the sauce for 3-4 minutes until it thickens slightly.
Step 8: Add the freshly grated Parmesan cheese and stir until it melts and the sauce is smooth.

Step 9: Return the seared steak and cooked ravioli to the skillet. Toss gently to combine and heat everything through.
Step 10: Garnish with fresh parsley and serve warm.

Tips & Variations

For a richer sauce, use whole cream instead of half-and-half or heavy cream.

Substitute the white wine with more beef broth if you prefer to avoid alcohol.
Try adding mushrooms or spinach to the sauce for extra texture and flavor.
Use shallots in place of the yellow onion for a milder taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking the steak and splitting the sauce.

How to Serve

A white bowl holds a creamy light brown sauce as the base layer, with small green herb pieces scattered throughout. On top are several golden yellow ravioli with a slightly crinkled edge, partially submerged in the sauce and positioned around the bowl. There are juicy, bright red cherry tomatoes dispersed among the ravioli. Large pieces of medium-rare steak with charred, dark brown surfaces and pinkish red centers are placed over the ravioli and sauce. Fresh green herb leaves are sprinkled on top for garnish. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli instead of refrigerated?

Yes, you can use frozen ravioli; just add a couple of extra minutes to the cooking time and ensure they are fully heated through before draining.

What is the best way to avoid overcooking the steak?

Be sure to sear the steak cubes quickly over medium-high heat, about 1-2 minutes per side, to keep them tender and juicy. Remove them from the pan before they are fully cooked as they will finish cooking when combined with the sauce.