Seared Steak with Cheesy Baked Four Cheese Ravioli
- 1 package (19 oz.) Celentano 4 Cheese Ravioli
- 1 jar (15 oz.) Alfredo sauce
- ½ bag baby spinach
- ½ jar (15 oz.) roasted red peppers, drained and chopped
- 1 cup grated fontina cheese
- ½ cup grated Parmesan cheese
- 2 Steaks, New York Strip or your favorite steak
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Preheat oven to 350⁰F. Cook the ravioli according to package instructions, drain and set aside in a covered bowl. In a separate mixing bowl, combine the alfredo sauce, ¼ cup of the Parmesan cheese, spinach and roasted red peppers, season with salt and black pepper. Add the ravioli to the sauce and stir to combine. Butter 4 ramekins or an oven safe baking dish and spoon the ravioli into the dishes. Top with the fontina cheese and remaining Parmesan cheese. Bake for 15-20 minutes until the cheese is melted and golden brown on top. Remove from the oven and serve immediately with your seared steak.
Cooking the Steak:
Remove the steaks from the refrigerator and pat dry with a paper towel. Generously season the steaks with salt and black pepper. Let the steaks sit at room temperature for at least 20-30 minutes before cooking. In a heavy bottom skillet, such as a cast iron, heat the olive oil over medium high heat, add the steaks to the skillet and sear for 4-5 minutes. Using tongs, turn the steaks and add 4 tablespoons butter at a time until melted. Spoon the melted butter over steak as you sear the other side for another 4-5 minutes. Transfer the pan to a 350⁰F preheated oven and cook to desired doneness. Remove from the oven and transfer steaks to a cutting board, cover loosely with foil and let rest 5-10 minutes before serving. Cut each steak against the grain at an angle and divide among plates to serve.