Bring a large pot of salted water to a rolling boil. Cook the cheese-filled ravioli until tender, usually about 3–5 minutes. Drain and toss with a little olive oil or butter to prevent sticking.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 4–5 minutes until browned and fragrant.

Add the diced bell pepper and zucchini to the skillet. Cook for another 4–5 minutes, stirring, until softened. Stir in the minced garlic and cook briefly until fragrant.

Pour in the crushed tomatoes and heavy cream. Season with salt, black pepper, and crushed red pepper flakes if desired. Let simmer for 6–8 minutes until slightly thickened.

Gently add the cooked ravioli and grated Parmesan cheese to the skillet, tossing to coat in the sauce. Reduce heat to low to keep warm.

Pat the steak dry, season with salt and black pepper. Heat remaining olive oil in another skillet over high heat; sear steak for 3–4 minutes per side for medium-rare. Rest for 5 minutes, then slice.

Spoon ravioli onto plates, top with slices of seared steak, and sprinkle with fresh parsley and extra Parmesan cheese.