Our easy, homemade Beef Stroganoff Ravioli is a fun twist on classic beef stroganoff! By pairing the smooth, beefy sauce with mushroom ravioli, we marry the rich, creamy flavors of traditional stroganoff with the hearty, satisfying texture of mushroom-filled pasta. This recipe is a perfect example of how classic recipes can be adapted to offer new, exciting experiences without sacrificing the essential flavors of the original.
Beef Stroganoff Ravioli
Beef Stroganoff Ravioli takes conventional stroganoff up a notch by adding a hearty mushroom ravioli to the mix! This variation combines the savory, creamy stroganoff sauce, full of sautéed mushrooms, onions, and slices of tender steak, with the distinct, comforting bite of mushroom-filled ravioli. The use of sherry and a cornstarch slurry to thicken the sauce adds depth and a velvety consistency. It’s a dish worth preparing for its comforting flavors and the opportunity to serve something satisfying and a little different.
Why you’ll love this dish…
- Savory Complexity: The combination of tender steak, sautéed mushrooms, and creamy sauce delivers a rich, multi-layered flavor.
- Textural Contrast: The soft, pillowy ravioli filled with mushroom provides a delightful contrast to the tender steak pieces.
- Versatility: This dish can be adapted to use different types of ravioli, allowing for varied culinary experiences.
- Ease of Preparation: Despite its sophisticated flavors, this recipe is straightforward and manageable for cooks of all levels.
- Comfort Food Appeal: It’s a hearty, comforting dish perfect for cozy evenings at home.
Try our original Beef Stroganoff Recipe!
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Beef Stroganoff Ravioli shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Steak
- Butter
- Button Mushrooms
- Onion
- Garlic
- Sherry
- Beef Stock
- Mushroom Ravioli
- Corn Starch
- Water
- Salt and Pepper
- Sour Cream
How to make Beef Stroganoff Ravioli
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Brown the SteakSear sliced steak in a preheated skillet and remove before fully cooked.
- Sauté VegetablesMelt butter in the same skillet, then sauté mushrooms, onions, and garlic.
- Deglaze and SimmerAdd sherry and beef stock, bringing to a simmer before adding the ravioli.
- Thicken the SauceMix cornstarch with water to form a slurry, then stir into the sauce to thicken.
- Combine and ServeReturn the steak to the skillet, adjust seasoning, and serve with a dollop of sour cream.
Beef Stroganoff Ravioli FAQ
Can I make this in advance?
This recipe is best made right before it is served. Ravioli doesn’t hold over well, and the steak won’t be nearly as tender either, in leftover form.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I use a different type of ravioli?
Absolutely; feel free to experiment with various ravioli fillings to suit your taste.
Serve this with…
- A crisp green salad with a vinaigrette dressing
- Garlic bread or crusty artisan bread
- Steamed green beans or grilled asparagus for a light side
More great pasta recipes to love!
- Lasagna Stuffed Shells
- Spaghetti Aglio e Olio
- Cajun Chicken Pasta
- Traeger Cheesy Italian Shells
- Traeger Smoked Cream Cheese Pasta
- Traeger Boursin Pasta
- Creamy Shrimp Alfredo Recipe
- Shrimp Marinara
Beef Stroganoff Ravioli
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
- 3 tablespoons sherry
- 4 cups beef stock
- 16 ounces mushroom ravioli
- 4 tablespoons corn starch
- 5 tablespoons water
- salt and pepper
- 1/2 cup sour cream
Instructions
- Preheat a large cast iron skillet over medium-high heat. Brown the steak on one side, but don't cook it all the way through. Remove promptly from the skillet.
- Turn the heat down to medium and melt the butter in the pan. Saute the mushrooms and onions until soft and the mushrooms have released their water and it has cooked off. Add the garlic and sauté for a minute or two.
- Add the sherry and beef stock to the pan. Bring up to a simmer.
- Add your mushroom ravioli and let cook according to package directions.
- Combine the corn starch and water and mix into a slurry. Add to the simmering sauce and stir until thickened. You may not need all of the corn starch, depending on your preference for the sauce thickness.
- Add the steak back into the sauce and serve hot with a dollop of sour cream.
