Season and cook the steak. Pat the steak dry, season generously with salt and pepper, and heat a skillet until hot. Add oil and sear the steak for a few minutes on each side until browned. Move to a plate and let rest.

Boil the ravioli. While the steak rests, boil the ravioli in salted water. Follow package instructions, being careful not to overcook. Drain and set aside, reserving a small amount of pasta water if needed.

In the same skillet, lower the heat to medium and add butter. Toss in the minced garlic and sauté for about 30 seconds until fragrant, but do not burn.

Stir in the roasted garlic cloves (if using), then pour in the heavy cream. Add the Italian seasoning and allow to simmer gently for a couple of minutes.

Add Parmesan cheese and stir until melted. Taste and adjust seasoning with salt and pepper. If it feels too thick, add a spoonful of reserved pasta water to loosen.

Slice the steak against the grain. Add ravioli to the sauce, gently toss to coat, and then layer steak slices on top before serving.

Garnish with chopped parsley and a squeeze of lemon juice to brighten the dish before serving.