Ribeye:Savory Steak & Cheese Ravioli in Garlic Butter Sauce

Ingredients

2 ribeye steaks (or your preferred cut)

1 tablespoon olive oil

4 cloves garlic, minced

2 tablespoons butter

1 package of cheese ravioli (about 12 ounces)

1/2 cup beef broth

1/4 cup heavy cream

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh parsley, chopped

Salt and pepper, to taste

Directions

Heat olive oil in a large skillet over medium-high heat. Season the steaks with salt and pepper on both sides.
Cook the steaks for about 3-4 minutes per side for medium-rare or to your desired doneness. Remove the steaks from the skillet and set aside to rest.
In the same skillet, add the butter and minced garlic. Sauté for 1-2 minutes until fragrant.
Add the beef broth and scrape the brown bits from the bottom of the skillet. Bring to a simmer.
Stir in the heavy cream and red pepper flakes. Let the sauce simmer for 2-3 minutes, stirring occasionally.
Meanwhile, cook the ravioli according to the package directions, drain, and set aside.
Slice the rested steaks against the grain and return them to the skillet with the sauce.
Add the cooked ravioli to the skillet and toss gently to coat in the sauce.
Garnish with fresh parsley and serve immediately.

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