Beef Sirloin Ravioli with Roasted Garlic Cream and Basil

Sirloin has enough clean beef flavor to stand up inside pasta without turning heavy. Roasted garlic and basil keep the sauce rich but lifted, so the dish reads more like a private supper-club order than a generic cream pasta.

1 1/2 pounds beef sirloin
1 head garlic
1 handful basil
1 package fresh pasta sheets or homemade pasta dough
1 cup cream
1/2 cup grated Parmesan
1 shallot or small onion
Olive oil
Kosher salt
Black pepper

Roast the garlic at 400 degrees Fahrenheit until soft, about 35 minutes, then cool it enough to handle.
Sear the sirloin quickly, cool it fully, and mince it finely with the shallot, a little Parmesan, salt, and pepper.
Fill and seal the ravioli, pressing out any trapped air so they do not burst in the water.
Warm the cream in a skillet, squeeze in the roasted garlic, whisk until smooth, and simmer gently until lightly thickened.
Boil the ravioli until just tender, move them straight into the sauce, add basil and the remaining Parmesan, and serve at once.

Freeze the ravioli on a floured tray before bagging if making them ahead.