Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Season the steak with salt and black pepper, then add to the skillet. Sear for 2-3 minutes per side until browned and cooked to your desired doneness. Remove from the skillet and set aside.

In the same skillet, reduce heat to medium. Add butter and minced garlic, cooking until fragrant (about 1 minute).

Pour in the beef broth, heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir well and let it simmer for 3-4 minutes until slightly thickened.

Add the cooked ravioli and seared steak back into the skillet, tossing to coat everything in the sauce. Cook for another 2-3 minutes, allowing the flavors to meld.

Sprinkle with fresh parsley and extra Parmesan cheese before serving.