Cave-Aged Gorgonzola & Roasted Red Pepper Ravioli with Grilled Ribeye

Serving Size:  2-3


12 oz. Pappardelle's Cave Aged Gorgonzola & Roasted Red Pepper Ravioli
4 beef Ribeye steaks
6 tbsp. butter, softened to room temperature
1 roasted red pepper, diced
¼ cup Gorgonzola crumbles
1 tbsp. fresh parsley, roughly chopped
Salt and pepper to taste


  1. Preheat grill to 450 degrees. In a small mixing bowl, mix together the butter, roasted red pepper, Gorgonzola crumbles, and fresh parsley until well combined. Using plastic wrap, lay the butter out on top of the plastic wrap to form a “log”. Gently wrap the butter using the plastic wrap and place in the freezer to harden until ready to slice.
  2. Bring a large pot of lightly salted water to a boil. Meanwhile, season the steak with salt and pepper and a light drizzle of olive oil. Grill the steak for 4-6 minutes on each side.
  3. While the steak is still cooking, cook the ravioli for approximately 8 minutes or until al dente. Drain. Remove the steak from the grill to let them rest. Slice the cold butter and place a 1 tbsp. portion over each steak. Serve the steak with ravioli and enjoy!