Pan-Seared New York Strip With Butternut Squash Ravioli

Tuesday, August 13th 2019, 1:33 pm
By: News On 6

Montereau Sous Chef Amy Sanwick shows us how to put together a healthy and tasty meal of steak, ravioli, and julienned vegetables. 


  • 6-8 oz. NY Strip
  • 8 each Butternut Squash Ravioli
  • 1 cup vegetables julienned
  • 2 tablespoons olive oil
  • 8 tablespoons butter
  • 6 leaves fresh sage
  • 2 tablespoons chef spice
  • 2 cups chicken stock


  1. Place olive oil in pan over medium to high heat, season both sides of dry steak with chef spice, add to heated pan.
  2. Sear on both side for 1-2 minutes. Remove steak from pan and finish in oven to desired temp.
  3. In the same pan discard oil and add 1 cup chicken stock, 2 tablespoons butter, pinch of chef spice, sage leaves and raviolis, heat to a simmer.
  4. Heat raviolis thoroughly, most of the liquid should be evaporated, add 4 tablespoons butter and low simmer for a few minutes until golden.
  5. In a separate pan heat 2 tablespoons butter, pinch of chef spice and 1 cup chicken stock heat to a simmer, add vegetables and toss until hot.
  6. To plate, put raviolis on bottom in a circle, place steak on top of raviolis, top steak with vegetables and drizzle sauce over whole plate!
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