Steak Cuts Cheese Ravioli in Garlic Butter

Introduction

Have you ever wondered how pasta recipes can elevate a simple dinner night? According to a 2023 survey by the National Pasta Association, 67% of Americans prepare pasta at home at least once a week, with Italian-inspired dishes like ravioli leading the way for their versatility and flavor. If you’re seeking a comforting, upscale meal that feels gourmet yet is surprisingly easy, look no further than Steak Cuts Cheese Ravioli in Garlic Butter. This recipe combines tender steak-infused cheese fillings in homemade pasta pockets, all tossed in a vibrant garlic butter sauce that’s rich, aromatic, and irresistibly savory. Perfect for impressing guests or treating yourself, this dish merges the juiciness of steak with the creaminess of cheese and the punch of garlic for an unforgettable taste experience. Not only is it delicious, but it’s also a great way to practice your pasta-making skills at home.

Ingredients List

• 1 lb ground beef or steak cuts (finely chopped for a tender texture; substitute with turkey or Beyond Meat for a leaner option) – adds a robust, meaty depth.
• 8 oz ricotta cheese (fresh and creamy; can use Greek yogurt for lower fat) – provides a soft, tangy filling.
• 1/2 cup grated Parmesan cheese (sharp and nutty; if lactose intolerant, opt for nutritional yeast) – enhances umami and helps bind the mixture.
• 1 egg (for binding; egg substitute like flaxseed + water works) – ensures the filling holds together.
• 2 cups all-purpose flour (plus extra for dusting; gluten-free blend if needed) – for the pasta dough, yielding smooth and elastic sheets.
• 4 large eggs (for pasta; plant-based egg replacer available) – infuse the dough with richness.
• 1/2 cup unsalted butter (melted for sauce; ghee or margarine alternatives) – creates a silky base with a golden hue.
• 6 cloves garlic (minced, releasing a pungent, earthy aroma; shallots can mimic the flavor) – the star of the butter sauce.
• Salt and pepper to taste – balances and seasons.
• Fresh parsley for garnish (chopped; optional basil for a herbaceous lift) – adds a fresh, vibrant color and light crunch.

Timing

Compared to your average ravioli recipe from cookbooks like those from Ina Garten, which often clocks in around 1 hour for handmade versions, this streamlined prep time saves you 20-25 minutes without sacrificing authenticity. It’s ideal for weeknights when you crave something special but don’t have hours to spare.

Step-by-Step Instructions

Step 1: Prepare the Fillings

In a skillet over medium heat, cook the ground beef or steak cuts until browned and juicy, about 8-10 minutes. Drain excess fat. In a bowl, mix the cooked meat with ricotta, Parmesan, egg, salt, and pepper. This filling should be moist and flavorful, smelling like a savory meatloaf – it’s the heart of your ravioli.

Step 2: Assemble the Ravioli

Make pasta dough by kneading flour and eggs until smooth. Roll into thin sheets. Spoon filling onto half the dough in small mounds, then top with the other sheet. Cut into squares and seal edges firmly. Let them rest under a damp cloth to avoid sticking.

Step 3: Cook the Ravioli

Boil a large pot of salted water. Add ravioli and cook for 4-5 minutes until they float. Drain gently to preserve their shape.

Step 4: Make the Garlic Butter Sauce

In a pan, melt butter with minced garlic over low heat, stirring until fragrant – about 2 minutes. Don’t burn it; the aroma should fill your kitchen with comfort.

Step 5: Combine and Serve

Toss the cooked ravioli in the garlic butter sauce, garnish with parsley, and serve immediately for maximum tenderness.

Nutritional Information

Per serving (approximately 2 ravioli pieces, based on 4 servings):

• Calories: 450
• Protein: 25g
• Fat: 28g (Saturated: 15g)
• Carbohydrates: 30g
• Fiber: 2g
• Sodium: 580mg

Healthier Alternatives

Swap traditional ingredients to lighten the dish while preserving flavor. Use lean turkey or plant-based ground for the filling to cut saturated fat by 50%, with the savory taste intact. Replace ricotta with low-fat cottage cheese mixed with herbs for creaminess without the calories. For the sauce, incorporate olive oil blended with garlic for a heart-healthy rotation.

Serving Suggestions

Pair this ravioli with a crisp Pinot Noir to cut through the richness, or serve over arugula for freshness. Add grated Asiago on top for extra cheesiness. It’s divine alongside roasted vegetables or in a pasta primavera bowl for balance.

Common Mistakes

• Overcooking the meat: Drain fat well to avoid soggy fillings.
• Uneven dough rolling: Use plenty of flour to prevent sticking.
• Burning garlic: Keep heat low for subtle sweetness.

Storing Tips

Store uncooked ravioli in the freezer for up to 2 months, separated by parchment. Cooked leftovers keep in the fridge for 3 days; reheat gently in sauce to maintain texture.

Conclusion

Steak Cuts Cheese Ravioli in Garlic Butter is not just a meal; it’s an experience of indulgence that marries robust flavors seamlessly. With simple steps and versatile subs, it’s accessible for beginners and experts alike. Try it tonight and elevate your cooking game – share your results in the comments, and don’t forget to subscribe for more recipes like this!

FAQs

***Can I use pre-made pasta?*** Yes, it reduces prep time but homemade offers better softness.

***Is this recipe gluten-free?*** Substitute flour with a GF blend and adjust accordingly.

***How to make it vegetarian?*** Skip the steak and double vegetables in the filling.