Creamy Lemon Parmesan Ravioli with Bavette Steak and Roasted Bell Pepper

This dish brings together tender spinach and ricotta ravioli, seared bavette steak and sweet roasted bell pepper in a luscious, creamy lemon-Parmesan sauce. It’s a bright and satisfying meal that feels special enough for a weekend dinner yet quick enough for a weeknight.

The sauce comes together in minutes with cream cheese, sour cream and a splash of pasta water, while the roasted bell pepper adds a smoky sweetness that balances the rich, tangy flavors. A final sprinkle of Parmesan and lemon zest makes every bite pop.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry produce. Halve bell pepper; remove stem and seeds. Peel and thinly slice garlic. Zest and quarter lemon.
2. Place bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange cut sides down. Roast on middle rack until softened and lightly charred, 20-25 minutes. Let cool slightly, then thinly slice into strips.
3. When bell pepper is almost done, gently add ravioli to boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating, 4-5 minutes. Reserve ½ cup pasta cooking water, then drain.
4. Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.
5. Add stock concentrate, cream cheese, sour cream, half the Parmesan, ¼ cup reserved pasta water and 1 TBSP butter to pan with garlic. Whisk until combined and creamy, then stir in sliced bell pepper. Add a squeeze of lemon juice to taste. Season with salt and pepper.
6. Add drained ravioli to pan with sauce; gently toss until thoroughly coated. If needed, stir in more pasta water a splash at a time for a creamy sauce. Divide between plates, top with remaining Parmesan and lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak or sirloin, adjusting cooking time as needed.

Can I make this dish vegetarian?

Absolutely! Omit the steak and add more roasted vegetables or sautéed mushrooms for a hearty vegetarian version.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to refresh the sauce.