Beef Stroganoff Ravioli Skillet |Cooking With Amanda

Beef Stroganoff was always a favorite of mine growing up. My mom always made it with strips of steak (I have no idea what cut she used) and tons of mushrooms. We served it over rice and that rich sauce was so delicious.

I can't figure out why, but it has never been one of my husband's favorites. So I almost NEVER make it. I am talking, I think I have made it two or three times in the 14 years we have been married. So I decided to try to compromise with this beef stroganoff ravioli skillet, because he is a big fan of ravioli.

One thing about beef stroganoff is it can take a while to cook. So it is not always the most weeknight-friendly dinner. Well, this beef stroganoff ravioli skillet is ready in 20 minutes, so even on your busiest weeknight, you can have time for this.

And the only thing that you need to make sure to have on hand, that might not be a pantry staple, is mushrooms. And if you buy the pre-sliced mushrooms, you have even less prep work. Keep frozen ravioli in your freezer and the rest should be on hand, so you can make this any night of the week. Dinners like this ravioli skillet and one pot pasta are a staple in my house all week long, because they are just so darn quick and easy!

Beef stroganoff has always been kind of a fight in our house, but not anymore. My husband loved this creamy ravioli skillet meal. And I love that I only have to spend 20 minutes make dinner. We can get home from work, school, practice or wherever, and I can just whip up dinner. So much better than relying on take-out or pizza. So keep beef stroganoff ravioli skillet in your back pocket. Serve with roasted asparagus or a side salad for a complete meal.

Print Save

Beef Stroganoff Ravioli Skillet Recipe

Embed

Ingredients

2 tablespoons butter
1 small onion, finely chopped
2 8 ounce packages mushrooms, i used a combo of baby bella and button, sliced
3/4 cup beef stock
1 package frozen beef ravioli, approximately 1 pound, 9 ounces
1/3 cup heavy cream
1/2 cup sour cream
salt and pepper, to taste
fresh parsley, choppped

Directions

In a large skillet melt butter until foamy. Add onions and sauté for a few minutes until golden and soft. Add mushrooms and stir until well coated. Brown for 5-6 minutes.
Pour in ravioli, tossing to mix everything together.
Add beef stock, mix well. Cover and let cook for 5-8 minutes, or until ravioli are cooked, stirring half way through.
Pour in cream, mix until well blended. Remove from heat.
Stir in sour cream and season with salt and pepper to taste.
Garnish with fresh chopped parsley.