Pan-Seared Rib-Eye Steak with Creamy Tomato Ricotta Ravioli and Toasted Panko

Indulge in a restaurant-quality meal at home with this pan-seared rib-eye steak and creamy tomato ricotta ravioli. The rich, buttery steak pairs perfectly with tender ravioli in a luscious tomato cream sauce, while toasted panko adds a delightful crunch. Lemony zucchini brings a fresh, bright note to every bite.

This dish comes together in under 30 minutes, making it ideal for a special weeknight dinner or an impressive date night. The combination of textures and flavors-from the crispy panko to the silky sauce-will have everyone asking for seconds.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

9 ounce Fresh Tomato Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.
2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
3. Heat a drizzle of oil in same pan over medium heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. Turn off heat. Sprinkle with half the lemon zest, then transfer to a plate. Wipe out pan.
4. Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.
5. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for zucchini over medium-high heat. Add garlic, marinara sauce and half the Italian Seasoning (all for 4). Cook, stirring, until fragrant, 1-2 minutes. Whisk in crème fraîche, cream cheese, stock concentrate and ¼ cup reserved pasta cooking water (½ cup for 4) until melted and combined. Stir in ¼ tsp sugar (½ tsp for 4); season with salt and pepper. Add a squeeze of lemon juice and remaining lemon zest to taste. Simmer until sauce has thickened slightly, 1-2 minutes more.
6. Gently stir drained ravioli into pan with sauce. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until ravioli are coated in a creamy sauce. Divide between bowls. Top with zucchini, toasted panko and parsley. Serve.

Recipe Tips

FAQ

Can I use a different type of steak?

Yes, you can substitute rib-eye with sirloin or New York strip. Adjust cooking time based on thickness.

Can I make this dish vegetarian?

Absolutely! Omit the steak and add more zucchini or mushrooms. The ravioli and sauce are already vegetarian-friendly.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or broth to refresh the sauce.