📊 Approximate Nutrition (Per Serving)

• **Calories:** 680
• **Protein:** 38g
• **Carbs:** 36g
• **Fat:** 42g

🛒 Ingredients

For the Steak:

• **1 lb sirloin or ribeye steak**, thinly sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp Cajun seasoning (or steak seasoning)
• ½ tsp smoked paprika
• Salt & black pepper, to taste

For the Ravioli & Sauce:

• **12 oz cheese ravioli** (fresh or frozen)
• 2 tbsp butter
• 4 cloves garlic, minced
• **1 cup heavy cream**
• ½ cup chicken or beef broth
• ¾ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• ½ tsp red pepper flakes (optional, for a little heat)
• Salt & black pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

📝 Directions

1. Step 1: Cook the RavioliBring a large pot of salted water to a boil. Add ravioli and cook according to package directions until **just tender (al dente)**. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
2. Step 2: Sear the SteakHeat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter.

   Once hot, add the sliced steak in a single layer (work in batches if necessary). Season with Cajun seasoning, smoked paprika, salt, and pepper.

   Sear for about **2–3 minutes per side** or until browned and cooked to your liking. Remove the steak from the pan and set aside — keep warm.

   Tip: Don’t overcrowd the pan. Searing in batches gives the steak a better crust and flavor.

3. Step 3: Make the Garlic Butter SauceIn the same skillet, lower the heat to medium. Add 2 tbsp butter, then stir in the minced garlic. Sauté for **30 seconds to 1 minute**, just until fragrant (do not brown).

   Pour in the chicken or beef broth and stir to **deglaze the pan**, scraping up any flavorful brown bits from the bottom.

   Add the heavy cream, Italian seasoning, and red pepper flakes (if using). Bring to a gentle simmer and cook for **3–4 minutes**, until the sauce slightly thickens.

4. Step 4: Combine and FinishStir in the grated Parmesan cheese until melted and creamy.

   Add the **cooked ravioli and steak** back into the skillet. Toss everything gently to coat in the creamy garlic butter sauce. Taste and adjust seasoning with salt and pepper as needed.

5. Step 5: Garnish and ServeSprinkle with chopped fresh parsley and a bit more Parmesan cheese. Serve immediately while warm and creamy.

🍴 Serving Suggestions

This dish is rich and satisfying on its own, but you can serve it with:

• A crisp green salad with lemon vinaigrette
• Garlic bread or a crusty baguette to soak up the sauce
• A glass of dry white wine like Chardonnay or Pinot Grigio

💡 Pro Tips & Storage

Pro Tips:

• **Don’t overcook the ravioli** — it’ll continue to cook slightly in the sauce.
• Use **high-quality Parmesan** (freshly grated) for the best flavor and creamy texture.
• **Switch it up:** Try mushroom or spinach ravioli instead of cheese ravioli.
• **For extra flavor:** Add a splash of white wine to the sauce before adding the cream.

Storage & Reheating:

• **Store:** Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• **Reheat:** Warm gently in a skillet over low heat with a splash of cream or broth.
• **Freezing:** Not recommended — the cream sauce can separate once thawed.