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Steak Mushroom Ravioli

steak pasta
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Ingredients

Scale
  • For the pasta dough:
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • For the filling:
  • 8 oz thinly sliced cooked steak, chopped (ribeye or sirloin work best)
  • 1 cup finely chopped mushrooms (cremini or portobello)
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons melted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper to taste
  • For the sage butter sauce:
  • 6 tablespoons unsalted butter
  • 8–10 fresh sage leaves
  • 1 small shallot, finely diced
  • 2 tablespoons heavy cream (optional)
  • ¼ cup reserved pasta water
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan for serving

Instructions

  1. Make the pasta dough by placing flour on a clean work surface. Create a well in the center and add eggs, olive oil, and salt. Using a fork, gradually incorporate flour until a shaggy dough forms.
  2. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes at room temperature.
  3. While the dough rests, heat a tablespoon of olive oil in a skillet. Add garlic and mushrooms, cooking until golden and all moisture evaporates (5-7 minutes). Transfer to a bowl to cool.
  4. Combine the cooled mushroom mixture with chopped steak, ricotta, Parmesan, melted butter, thyme, salt, and pepper. Mix thoroughly and taste for seasoning.
  5. Divide the rested dough into 4 portions. Working with one piece at a time (keep others covered), roll through a pasta machine to the second-thinnest setting, or roll by hand until very thin.
  6. Lay the rolled dough on a lightly floured surface and place 1 tablespoon of filling at 2-inch intervals. Brush around the filling with water, then cover with another sheet of rolled pasta.
  7. Press around each mound to seal, removing air bubbles. Cut ravioli using a ravioli stamp or sharp knife. Ensure edges are firmly sealed.
  8. Transfer completed ravioli to a floured baking sheet, not touching each other.
  9. Bring a large pot of generously salted water to a gentle boil. Carefully add ravioli in batches and cook for 3-4 minutes until they float and are al dente.
  10. Meanwhile, make the sage butter sauce by melting butter in a large skillet until it begins to foam. Add sage leaves and shallot, cooking until butter turns light golden and smells nutty (about 3 minutes).
  11. Add cream if using, reserved pasta water, salt, and pepper to the butter sauce.
  12. Gently toss cooked ravioli in the sauce for 1-2 minutes to coat. Divide among warmed plates.
  13. Garnish with fresh Parmesan, black pepper, and optional fresh herbs. Serve immediately.

Notes

  • For the best results, make sure your filling ingredients are well-drained to prevent soggy ravioli.
  • If you don’t have a pasta machine, you can roll the dough by hand with a rolling pin, though it requires more effort.
  • Leftover steak works beautifully in this recipe.
  • The ravioli can be made ahead and frozen for up to 3 months – freeze on a baking sheet, then transfer to freezer bags.
  • Cook frozen ravioli directly from frozen, adding 1-2 minutes to the cooking time.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: steak mushroom ravioli, mushroom ravioli, steak pasta, Italian ravioli, cheese filling, homemade pasta

Find it online: https://www.joyliciousrecipes.com/steak-mushroom-ravioli-ultimate-easy/