Dinner

Olive Garden Ravioli Carbonara Recipe

Name: Olive Garden Ravioli Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 567 grams cheese-filled ravioli (fresh or frozen); 1 teaspoon salt, for boiling water; 113 grams pancetta or bacon, diced; 2 cloves garlic, minced; 240 milliliters heavy cream; 120 milliliters whole milk (or more cream for extra richness); 50 grams Parmesan cheese, grated; 1 teaspoon ground black pepper; 0.5 teaspoon salt; 2 large egg yolks, whisked; 28 grams unsalted butter; 25 grams extra Parmesan cheese, grated; 1 tablespoon fresh parsley, chopped; Cracked black pepper, to taste

ByLily Cross December 7, 2025December 7, 2025

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Introduction

Enjoy a restaurant-style dish at home with this creamy Olive Garden-inspired Ravioli Carbonara. Cheese-filled ravioli are tossed in a rich, velvety sauce made from crispy pancetta, sautéed garlic, cream, milk, Parmesan, and egg yolks, all lifted by fresh parsley and black pepper. This comforting Italian-American meal is perfect for a quick weeknight dinner or special family gathering.

A white shallow bowl filled with round ravioli pasta covered in creamy white sauce. The ravioli noodles are pale yellow with a crimped edge, stacked in layers that show their soft texture. On top, small pieces of crispy dark brown bacon and finely chopped fresh green herbs are spread evenly. Grated white cheese and visible black pepper flakes are sprinkled over the dish. A silver fork lifts a portion of ravioli, showing clusters of sauce, bacon, herbs, and cheese clinging to it. The bowl sits on a white marbled surface, adding brightness to the warm tones of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

567 grams cheese-filled ravioli (fresh or frozen)
1 teaspoon salt, for boiling water
113 grams pancetta or bacon, diced
2 cloves garlic, minced
240 milliliters heavy cream
120 milliliters whole milk, or more cream for extra richness
50 grams Parmesan cheese, grated
1 teaspoon ground black pepper
0.5 teaspoon salt
2 large egg yolks, whisked
28 grams unsalted butter
25 grams extra Parmesan cheese, grated (for garnish)
1 tablespoon fresh parsley, chopped (for garnish)
Cracked black pepper, to taste (for garnish)

Instructions

Step 1: Fill a large pot with water and add 1 teaspoon of salt. Bring to a boil. Add the cheese-filled ravioli and cook according to package instructions—3 to 5 minutes for fresh ravioli, 8 to 10 minutes for frozen. Reserve 120 milliliters of pasta cooking water, then drain the ravioli and set aside.
Step 2: In a large skillet over medium heat, cook the diced pancetta or bacon until crisp, about 4 to 5 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. Leave about 1 tablespoon of the rendered fat in the skillet.
Step 3: In the same skillet, melt the unsalted butter with the pancetta fat. Add the minced garlic and sauté for 30 seconds until fragrant. Reduce heat to medium-low, then add heavy cream and whole milk. Stir gently for 2 to 3 minutes to warm the mixture.
Step 4: Stir in grated Parmesan cheese, black pepper, and salt. Whisk until the cheese melts smoothly into the sauce. In a separate bowl, whisk the egg yolks. Gradually whisk a few tablespoons of the warm sauce into the egg yolks to temper them. Slowly pour the yolk mixture back into the skillet, stirring continuously. Cook for 2 more minutes until the sauce thickens slightly.
Step 5: Add the cooked ravioli to the skillet and gently toss to coat each piece with the sauce. Return the crispy pancetta or bacon to the pan and mix well. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.
Step 6: Transfer the ravioli carbonara to serving plates. Sprinkle with additional grated Parmesan cheese and chopped fresh parsley. Finish with cracked black pepper to taste and serve immediately for the best texture and flavor.

Tips & Variations

Save some pasta cooking water to loosen the sauce if it becomes too thick when combining with ravioli.
Freshly grate Parmesan cheese for richer flavor and better melting texture.
Substitute pancetta with thick-cut bacon or smoked turkey bacon for a different but delicious twist.
For a vegetarian option, use vegetarian bacon crumbles and add spinach or peas during the last minute of cooking.
Use all heavy cream instead of milk for an even richer sauce.

Storage

Store leftovers in a covered container in the refrigerator for up to three days. The sauce may thicken upon standing; add a splash of milk or cream when reheating on the stove and stir gently to loosen. For longer storage, freeze in airtight containers, then thaw in the refrigerator before gently reheating.

How to Serve

A white bowl filled with round ravioli pasta pieces covered in a rich creamy sauce; the ravioli are pale yellow with ruffled edges and are topped with small pieces of crispy brown bacon, grated white cheese, and fresh green parsley leaves scattered on top. The sauce looks smooth and thick, coating the pasta fully, with specks of black pepper adding contrast. A silver fork held by a woman's hand lifts a ravioli piece from the bowl, showing the creamy sauce and bacon bits on it. The background has a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this dish?

Yes, both fresh and frozen cheese-filled ravioli work well. Adjust cooking times accordingly—3 to 5 minutes for fresh ravioli and 8 to 10 minutes for frozen ravioli.

What can I substitute for pancetta?

Bacon is an excellent substitute for pancetta, providing a similar crispy texture and savory flavor. Smoked turkey bacon or vegetarian bacon crumbles also work for variations.