Description
This Olive Garden-inspired Ravioli Carbonara is a creamy, comforting Italian-American dish featuring cheese-filled ravioli tossed in a rich carbonara sauce made with crispy pancetta or bacon, sautéed garlic, heavy cream, whole milk, and Parmesan cheese. Egg yolks add silkiness, while black pepper and fresh parsley provide a fresh bite. Ready in about 25 minutes, it’s perfect for a delicious weeknight dinner or a special family meal.
Ingredients
Scale
For the Ravioli
- 567 grams cheese-filled ravioli (fresh or frozen)
- 1 teaspoon salt, for boiling water
For the Carbonara Sauce
- 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
For Garnish
- 25 grams extra Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
- Cracked black pepper, to taste
Instructions
- Cook the Ravioli: 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: approximately 3-5 minutes if fresh, 8-10 minutes if frozen. Reserve 120 milliliters of pasta cooking water. Drain ravioli and set aside.
- Prepare and Cook Pancetta or Bacon: In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Leave about 1 tablespoon of rendered fat in the skillet.
- Prepare the Carbonara Sauce: Using the same skillet, melt unsalted butter with the bacon fat, then add minced garlic and sauté for 30 seconds until fragrant. Reduce heat to medium-low, add heavy cream and whole milk, and stir gently for 2 to 3 minutes to warm the mixture. Add grated Parmesan cheese, black pepper, and salt; whisk until cheese melts smoothly into the sauce.
- Temper and Add the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually whisk several tablespoons of the warm sauce into the yolks to temper them. Slowly pour the tempered yolk mixture back into the skillet, stirring continuously. Cook for an additional 2 minutes until the sauce thickens slightly without curdling the eggs.
- Combine Ravioli and Sauce: Add the cooked ravioli to the skillet and toss gently to coat them in the carbonara sauce. Return the crispy pancetta or bacon to the pan and mix well. If the sauce is too thick, loosen it by adding reserved pasta water a little at a time until desired consistency is reached.
- Garnish and Serve: Transfer the ravioli carbonara to serving plates. Sprinkle with additional Parmesan cheese and chopped parsley. Finish with freshly cracked black pepper to taste. Serve immediately for the best texture and flavor.
Notes
- Use fresh or frozen cheese-filled ravioli; adjust cooking times accordingly.
- Reserve pasta water to adjust sauce consistency as needed.
- Temper egg yolks to prevent curdling and ensure a smooth sauce.
- For richer sauce, substitute all milk with heavy cream or add extra Parmesan.
- Store leftovers in the fridge up to 3 days, reheating gently with a splash of milk or cream.
- Substitute bacon for pancetta if unavailable, or use vegetarian bacon for a lighter version.
- Add spinach or peas at the end for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: ravioli carbonara, cheese ravioli recipe, pancetta carbonara, creamy pasta dish, Italian-American dinner, easy weeknight meal, Olive Garden copycat, pancetta and cream sauce, parmesan pasta, comfort food pasta
