Our simple, homemade Beef Stroganoff Ravioli gives the classic stroganoff a playful, satisfying twist. By combining a rich, savory stroganoff sauce with mushroom-filled ravioli, this dish melds the comforting creaminess and tender beef of traditional stroganoff with the pillowy texture of stuffed pasta. The result is deeply flavorful, easy to prepare, and perfect for a cozy weeknight dinner or a casual gathering.
Beef Stroganoff Ravioli
This version of stroganoff pairs sautéed mushrooms and onions with slices of tender steak in a creamy, slightly tangy sauce, then dresses mushroom ravioli in that same savory sauce. A splash of sherry adds depth, while a cornstarch slurry gives the sauce a velvety finish. The mushroom ravioli reinforces the mushroom flavor and provides a satisfying textural contrast to the meat, making the dish feel both familiar and refreshingly new.
Why you’ll love this dish
- Savory depth: Butter, mushrooms, steak, and a touch of sherry layer together for a complex, comforting flavor.
- Pleasant contrast: Soft, filled ravioli complements the meaty bite of thinly sliced steak.
- Flexible: Swap in your favorite ravioli filling or use a different cut of beef to suit taste and budget.
- Easy to prepare: Straightforward steps and a short cook time make this dinner-friendly.
- Comfort food: Creamy and hearty — ideal for chilly evenings or whenever you need a satisfying meal.
Recipe shopping list
Here are the main ingredients you’ll want to have on hand. For exact amounts, consult the recipe card below.
- Steak (sliced thin across the grain)
- Butter
- Button mushrooms
- Onion
- Garlic
- Sherry
- Beef stock
- Mushroom ravioli
- Corn starch
- Water
- Salt and pepper
- Sour cream
How to make this recipe
Below is a concise overview of the cooking process. The step-by-step recipe card further down provides precise measurements and full instructions.
- Brown the steak: Quickly sear thin slices of steak in a hot skillet and remove before they are fully cooked so they remain tender.
- Sauté the vegetables: In the same pan, melt butter and cook mushrooms and onions until the mushrooms release their moisture and it evaporates; add garlic and cook briefly.
- Deglaze and simmer: Add sherry to deglaze the pan, then stir in beef stock and bring the mixture to a gentle simmer.
- Cook the ravioli: Add the mushroom ravioli to the simmering liquid and cook according to the package instructions until just tender.
- Thicken the sauce: Whisk corn starch and water into a slurry and stir it into the simmering sauce until it reaches your preferred thickness.
- Finish and serve: Return the steak to the pan to warm through, adjust seasoning, and serve with a spoonful of sour cream on top.
Recipe FAQ
This dish is best served immediately. Ravioli can become soft and the steak will lose some of its ideal texture when reheated, so make it just before serving when possible.
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat to avoid overcooking the ravioli and beef.
Yes. Feel free to experiment with cheese-filled ravioli, spinach-filled, or another flavor that complements beef and mushrooms.
Serve this with…
- A crisp green salad with a light vinaigrette to balance the richness
- Garlic bread or a crusty artisan loaf for mopping up sauce
- Steamed green beans or grilled asparagus for a bright, fresh side
Pasta recipes to explore
- Lasagna-stuffed shells
- Spaghetti Aglio e Olio
- Cajun chicken pasta
- Cheesy Italian shells
- Smoked cream cheese pasta
- Boursin-style pasta
- Creamy shrimp Alfredo
- Shrimp marinara
Beef Stroganoff Ravioli
Hearty beef stroganoff paired with mushroom ravioli creates a satisfying, mushroom-forward pasta dish that’s quick to prepare.
5 minutes
25 minutes
30 minutes
Ingredients
- 12 ounces steak, sliced into small pieces across the grain
- 2 tablespoons butter
- 8 ounces button mushrooms, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 3 tablespoons sherry
- 4 cups beef stock
- 16 ounces mushroom ravioli
- 4 tablespoons corn starch
- 5 tablespoons water
- Salt and pepper, to taste
- ½ cup sour cream
Instructions
- Preheat a large cast-iron or heavy skillet over medium-high heat. Sear the steak briefly on one side until browned but still undercooked; remove and set aside.
- Reduce heat to medium and melt the butter in the pan. Sauté mushrooms and onions until softened and the mushrooms have released and cooked off their liquid. Add garlic and cook for another minute or two until fragrant.
- Pour in the sherry and beef stock, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Add the mushroom ravioli and cook according to the package directions, typically until the ravioli float and are tender.
- Whisk the corn starch and water together to make a slurry. Stir the slurry into the simmering sauce and cook until the sauce thickens to your preference. Use less slurry if you prefer a thinner sauce.
- Return the steak to the skillet just to warm through. Adjust seasoning with salt and pepper, spoon onto plates, and serve with a dollop of sour cream on each portion.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount per serving:
Calories: 484
Total Fat: 27g
Saturated Fat: 12g
Unsaturated Fat: 11g
Cholesterol: 119mg
Sodium: 747mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 4g
Protein: 28g
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