The first time I tried to create this dish, I was honestly trying to impress a date. I mean, who wouldn’t be wooed by a plate of garlic butter steak and cheese ravioli? But here’s the thing: I may have gotten a bit too confident. You see, I thought I could just wing it with the garlic butter, and let’s just say the steak ended up a tad… okay, very burnt. It was a culinary tragedy. However, I’ve since perfected this recipe, and it has become my signature dish for special occasions—or honestly, whenever I crave something decadently delicious.
Now, I make this delightful meal with a joy that’s palpable in every bite. The kids love when I announce it’s ravioli night, and that sizzle when the steak hits the pan? Music to my ears. So, tie on your apron, and let’s embark on a flavor journey that’ll have your taste buds dancing the tango. Trust me, you’re in for a treat!
Table of Contents
Ingredients
Before we dive in, let’s talk about the cast of characters for this culinary masterpiece. I usually swing by my local butcher for the steak—because, you know, quality matters—and grab the freshest ravioli from the farmer’s market. But, honestly, any good-quality ingredients will do the trick. Here’s what you’ll need:
- 12 oz cheese ravioli (fresh or frozen, but fresh is a game changer!)
- 2 ribeye steaks (about 1-inch thick, trust me on this one)
- 4 tablespoons unsalted butter (plus a bit more, because butter makes everything better)
- 3 cloves garlic, minced (don’t skimp on the garlic, it’s the star here)
- 1 tablespoon fresh parsley, chopped (for that pop of color)
- 1/2 cup grated Parmesan cheese (the real stuff, not the shaker kind)
- Salt and freshly ground black pepper, to taste
- Olive oil (for the pan)
Instructions
Alright, let’s roll up our sleeves and get cooking. And remember, I learned this the hard way, so follow these steps closely to avoid my past kitchen blunders.
- Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions until al dente. (Don’t overcook them, or you’ll end up with mush.)
- While the ravioli is dancing in the pot, season your steaks generously with salt and pepper on both sides. (My mom always said, “A well-seasoned steak is a happy steak.”)
- Heat a large skillet over medium-high heat and add a touch of olive oil. When the oil is shimmering, lay the steaks in the pan and cook for about 4-5 minutes on each side for medium-rare. (That sizzle? That’s the sound of love.)
- Once your steaks are cooked to your liking, remove them from the pan and let them rest. (Seriously, don’t skip the resting; it’s crucial for juicy steak.)
- In the same skillet, lower the heat to medium, and add the butter and garlic. Cook until the garlic is fragrant but not burnt—burnt garlic is a no-no.
- Drain the ravioli and toss them gently into the garlic butter sauce. Stir in the parsley and Parmesan until the ravioli are coated in that garlicky, buttery goodness.
- Slice the rested steak against the grain into strips and serve over the ravioli. Drizzle any leftover garlic butter sauce on top because, let’s face it, there’s no such thing as too much sauce.
Tips & Tricks
Here are a few nuggets of wisdom to ensure your dish turns out impeccable:
- Don’t overcrowd the pan when cooking the steaks; they need space to sear properly. (I learned this the hard way when I ended up steaming them instead of searing.)
- For an extra touch of luxury, add a splash of white wine to the garlic butter sauce. It’ll add a depth of flavor that’s simply divine.
- Use tongs to flip the steak—piercing it with a fork will let those precious juices escape. (And we can’t have that, can we?)
FAQ
Q: Can I use a different type of steak?
A: Absolutely! While I love ribeye for its marbling and flavor, feel free to use sirloin, filet mignon, or whatever your heart (or budget) desires.
Q: What if I can’t find fresh ravioli?
A: No worries! Frozen ravioli will work just fine. Just make sure to cook it a minute less than the package suggests since it’ll continue cooking in the garlic butter.
Q: Can I make this dish ahead of time?
A: It’s best served fresh, but you can prep the garlic butter sauce and par-cook the ravioli ahead of time. Just reheat and assemble when you’re ready to serve.
Every time I make this delectable dish, it honestly takes me back to that first disastrous attempt and reminds me how far I’ve come. It’s not just about the succulent steak or the creamy ravioli; it’s about the laughter and the memories created around the dinner table. So, gather your loved ones, pour a glass of wine, and enjoy the irresistible feast you’ve created. Bon appétit!
