Description
Indulge in the rich, velvety texture of creamy tomato mushroom ravioli, perfectly complemented by the savory, tender seared steak. Each bite bursts with a harmonious blend of flavors, where the tangy sweetness of tomatoes meets the earthy notes of mushrooms, creating a delightful culinary experience.
Ingredients
Scale
- For the Ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup finely chopped mushrooms
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- For the Sauce:
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup crushed tomatoes
- 1 teaspoon dried basil
- Salt and pepper to taste
- For the Steak:
- 2 ribeye steaks (about 8 oz each)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large bowl, mix flour, eggs, and salt to form a dough. Knead for 10 minutes until smooth.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- In a skillet, heat olive oil over medium heat. Sauté garlic and mushrooms until soft, about 5 minutes.
- In a bowl, combine sautéed mushrooms, ricotta, and Parmesan. Season with salt and pepper.
- Roll out the dough into thin sheets and cut into squares. Place a teaspoon of filling on half of the squares, then cover with the other half and seal edges.
- In a saucepan, melt butter over medium heat. Add crushed tomatoes, cream, and basil. Simmer for 10 minutes.
- Cook ravioli in boiling salted water for 3-4 minutes until they float. Drain and add to the sauce.
- Season steaks with salt and pepper. Heat olive oil in a skillet over high heat and sear steaks for 4-5 minutes on each side for medium-rare.
- Serve ravioli topped with sauce and sliced steak.
Notes
- Make-ahead: Prepare the ravioli and sauce a day in advance and refrigerate.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Substitutions: Use gluten-free flour for a gluten-free option or swap steak for grilled chicken for a lighter dish.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Boiling and Searing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (ravioli and steak)
- Calories: 750
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 45 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 40 grams
- Cholesterol: 120 milligrams
Keywords: Creamy Tomato Mushroom Ravioli, Seared Steak, Italian Cuisine, Comfort Food, Homemade Ravioli, Pasta Recipe, Steak Dinner, Gourmet Meal, Easy Dinner Recipe, Rich Sauce, Savory Dish, Dinner Party Recipe, Fresh Ingredients