Ingredients:
1 lb steak (cut into bite-sized pieces)
2 tbsp olive oil
1 tbsp butter
4 cloves garlic (minced)
1 tsp dried thyms
dried rosemary, 1 teaspoon
Half a cup of beef broth and half a cup of heavy cream
Two cups of fresh or frozen cheese ravioli
Half a cup of Parmesan cheese, grated
To taste, add salt and pepper.
For garnish, use fresh parsley.
Instructions:
Heat the olive oil in a big skillet over medium-high heat. Season with salt and pepper after adding the steak pieces. The steak should be cooked through and browned after 5 to 7 minutes of cooking. After taking the steak out of the skillet, place it aside.
Melt the butter in the same skillet over medium heat. Cook the minced garlic for one to two minutes, or until it becomes aromatic.
To the skillet, add the beef stock, heavy cream, rosemary, and thyme. Bring to a simmer after stirring to mix.
Cook the ravioli in the skillet for 5 to 7 minutes, or as directed on the package, or until it is cooked through and soft.
Toss everything together and put the meat back in the skillet.
Over the top, scatter the grated Parmesan cheese and stir until it melts and becomes creamy.
Serve right away after adding some fresh parsley as a garnish.
Ten minutes for preparation; twenty minutes for cooking; thirty minutes for total; five hundred calories; four servings
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