One-Skillet Garlic Butter Steak & Cheese Ravioli

This One-Skillet Garlic Butter Steak & Cheese Ravioli combines tender strips of steak with pillowy cheese ravioli in a luscious garlic butter sauce, all prepared in a single pan. Perfect for busy weeknights when you want a restaurant-quality meal without the fuss, this dish delivers rich flavors, multiple textures, and impressive presentation with minimal cleanup. The combination of protein and carbohydrates makes it a complete meal that’s both satisfying and elegant.

Storage Options

• Refrigerate leftovers in an airtight container for up to 3 days
• Not recommended for freezing (pasta texture deteriorates upon thawing)
• For best results when reheating, warm gently in a covered skillet over medium-low heat with a splash of broth or water
• If meal prepping, consider keeping steak separate from ravioli until final reheating

Why You’ll Love This Recipe

• Time-Efficient: Complete dinner ready in under 30 minutes
• Simple Cleanup: Just one skillet to wash after dinner
• Impressive Presentation: Looks and tastes like restaurant-quality food
• Versatile: Can be dressed up for date night or simplified for family dinner
• Balanced Meal: Contains protein, carbs, and vegetables in one dish
• Customizable: Easy to adapt with different proteins or ravioli flavors
• Elegant Yet Comforting: Combines luxury ingredients with comfort food appeal
• Budget-Friendly: Makes expensive ingredients like steak stretch further

Kitchen Equipment You’ll Need

• Large skillet (10-12 inch, preferably cast iron or stainless steel)
• Sharp knife
• Cutting board
• Tongs
• Wooden spoon or silicone spatula
• Measuring spoons
• Meat thermometer (optional but recommended)

Tips for Success

• Allow steak to come to room temperature before cooking for more even searing
• Pat steak dry with paper towels before cooking to ensure proper browning
• Don’t overcrowd the pan when searing the steak
• Rest the steak before slicing against the grain for maximum tenderness
• Use refrigerated ravioli rather than frozen for best texture in this quick-cook method
• Reserve some pasta water before draining ravioli if not cooking directly in the skillet
• Adjust garlic to your preference; the amount listed creates a moderately garlicky flavor
• Finish with acid (lemon juice) to balance the richness of the butter sauce

Ingredients

• 1 pound ribeye or strip steak (approximately 1-1.5 inches thick)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil, divided
• 4 tablespoons unsalted butter, divided
• 6 cloves garlic, minced
• 1 teaspoon dried Italian herbs or herbs de Provence
• ¼ teaspoon red pepper flakes (optional)
• 16-20 ounces refrigerated cheese ravioli
• 2 cups beef broth
• 1 cup cherry tomatoes, halved
• 3 cups fresh baby spinach
• ¼ cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Additional salt and pepper to taste

Directions

Prepare the Steak:

1. Pat the steak dry with paper towels and season generously with salt and pepper on both sides.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Add the steak to the skillet and cook until well-browned, about 3-4 minutes per side for medium-rare (adjust time for desired doneness).
4. Transfer steak to a plate and tent loosely with foil to rest while preparing the ravioli.

Cook the Ravioli:

1. In the same skillet, reduce heat to medium and add 1 tablespoon olive oil and 2 tablespoons butter.
2. Add minced garlic, dried herbs, and red pepper flakes (if using), cooking until fragrant, about 1 minute. Be careful not to burn the garlic.
3. Pour beef broth into the skillet, scraping up any browned bits from the bottom of the pan.
4. Bring the liquid to a simmer, then add the cheese ravioli in a single layer.
5. Cover and simmer until ravioli is tender, about 5-7 minutes (or according to package directions).

Combine and Finish:

1. While ravioli cooks, slice the rested steak thinly against the grain.
2. When ravioli is tender, add cherry tomatoes and cook for 1 minute.
3. Add spinach and stir until just wilted, about 1 minute.
4. Return sliced steak to the skillet along with any accumulated juices.
5. Add remaining 2 tablespoons butter, Parmesan cheese, and lemon juice, stirring gently until combined and butter is melted.
6. Season with additional salt and pepper to taste.
7. Garnish with chopped parsley and additional Parmesan cheese before serving hot.

Additional Tips or Variations

• Protein Alternatives: Substitute chicken breasts, shrimp, or portobello mushrooms for the steak
• Ravioli Options: Try mushroom, spinach, or butternut squash ravioli for different flavor profiles
• Creamy Version: Add 1/4 cup heavy cream with the spinach for a richer sauce
• Herb Variations: Swap dried herbs for 1-2 tablespoons fresh herbs like thyme, rosemary, or sage
• Wine Addition: Replace 1/2 cup of beef broth with dry white wine for added complexity
• Vegetable Add-ins: Incorporate sliced bell peppers, zucchini, or mushrooms with the cherry tomatoes
• Balsamic Finish: Drizzle with good quality balsamic glaze before serving
• Cheese Upgrade: Add small cubes of fresh mozzarella during the final minute of cooking

Nutritional Highlights (Per Serving)

Based on 4 servings

• Calories: Approximately 650
• Protein: 35g
• Carbohydrates: 48g
• Fat: 32g
• Fiber: 4g
• Iron: 20% Daily Value
• Calcium: 25% Daily Value
• Vitamin A: 45% Daily Value
• Vitamin C: 20% Daily Value

Note: Nutritional values are estimates and will vary based on specific ingredients and portion sizes.

Frequently Asked Questions (FAQ)

Q: What cut of steak works best for this recipe? A: Ribeye and strip steak are ideal choices for their flavor and tenderness. However, sirloin, flank steak (sliced very thinly), or even beef tenderloin also work well. Choose cuts with some marbling for the best flavor.

Q: Can I use frozen ravioli instead of refrigerated? A: Yes, though you’ll need to adjust cooking time accordingly. Frozen ravioli typically requires 2-3 minutes longer to cook and might need a bit more liquid in the pan.

Q: How do I prevent the ravioli from sticking together? A: Ensure you have enough liquid in the pan, arrange the ravioli in a single layer if possible, and gently stir occasionally while cooking.

Q: What sides go well with this dish? A: This is essentially a complete meal, but a simple green salad with vinaigrette or some crusty bread to soak up the sauce makes excellent accompaniments.

Q: Can I make this dish dairy-free? A: You can substitute olive oil for butter and choose a dairy-free ravioli, though the flavor profile will change. Nutritional yeast can replace Parmesan cheese for a savory, cheese-like flavor.

Conclusion

The One-Skillet Garlic Butter Steak & Cheese Ravioli represents the perfect marriage between convenience and luxury. With its harmonious combination of tender steak, cheese-filled pasta, and velvety garlic butter sauce, it manages to transform everyday ingredients into something truly special while keeping preparation straightforward and cleanup minimal.

What makes this dish remarkable is its versatility. It can serve as your secret weapon for a romantic dinner, the solution to a hectic weeknight meal challenge, or the centerpiece of a casual gathering with friends. The fact that it all comes together in a single skillet not only simplifies your cooking process but enhances the flavor as each component builds upon the last.

The beauty of this recipe lies in its balance—protein and carbohydrates, rich and fresh flavors, elegant and comforting elements. It demonstrates that impressive cooking doesn’t require complicated techniques or exhaustive ingredient lists, but rather thoughtful combination and proper execution of basics.

Whether you follow the recipe exactly or use it as inspiration for your own variations, this one-skillet wonder proves that with the right approach, even a weeknight dinner can become a memorable culinary experience. Your palate—and your schedule—will thank you.