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Chicken piccata with caper lemon butter sauce

Garlic Butter Steak & Cheese Ravioli

Ingredients

(Serves 4)

1 lb flank steak , thinly sliced against the grain

1 tbsp olive oil

2 tbsp unsalted butter

4 cloves garlic , minced

1 (25 oz) package fresh or frozen cheese ravioli

1 cup beef broth

1/2 cup heavy cream (optional, for extra richness)

1 cup shredded Mozzarella Cheese

1/4 cup Parmesan Cheese

Salt and Pepper

Fresh Parsley , chopped (for garnish)

Optional Add-Ins : Spinach, mushrooms, or sun-dried tomatoes for extra flavor and nutrition.

Step 1: Sear the Steak

1. Heat the olive oil in a large skillet over medium-high heat. Season the steak slices generously with salt and pepper.

2. Add the steak to the skillet and sear for 2–3 minutes per side , until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

Step 2: Make the Sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30–60 seconds , until fragrant.

Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream (if using) and bring the mixture to a simmer.

Step 3: Cook the Ravioli

Add the cheese ravioli to the skillet, submerging them in the sauce. Cover the skillet and cook for 7–10 minutes , stirring occasionally, until the ravioli are tender and cooked through.

Step 4: Add the Cheese

Stir in the shredded mozzarella and grated Parmesan cheese until melted and creamy. Return the steak slices to the skillet, tossing gently to combine.

Step 5: Serve

Taste and adjust seasoning if needed. Garnish with freshly chopped parsley before serving.

Chicken dumplings (x)