Save Cheese ravioli tossed in a creamy carbonara sauce with crispy pancetta, Parmesan, and fresh parsley. This Italian-inspired comfort dish delivers rich, savory flavors with minimal effort perfect for a satisfying weeknight meal.
This dish quickly became a favorite in our household whenever we crave hearty Italian comfort food.
Ingredients
- Cheese-filled ravioli: 567 grams (fresh or frozen)
- Salt: 1 teaspoon for boiling water
- Pancetta or bacon: 113 grams, diced
- Garlic: 2 cloves, minced
- Heavy cream: 240 milliliters
- Whole milk: 120 milliliters (or use all cream for extra richness)
- Parmesan cheese: 50 grams grated plus 25 grams grated for garnish
- Ground black pepper: 1 teaspoon plus cracked black pepper to taste
- Salt: 0.5 teaspoon
- Egg yolks: 2 large, whisked
- Unsalted butter: 28 grams
- Fresh parsley: 1 tablespoon, chopped
Instructions
- Step 1:
- Fill a large pot with water, add 1 teaspoon salt, and bring to a boil. Add the ravioli and cook according to package instructions (3–5 minutes if fresh, 8–10 minutes if frozen). Reserve 120 milliliters of the pasta cooking water. Drain ravioli and set aside.
- Step 2:
- In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4–5 minutes. Transfer to a paper towel-lined plate. Leave about 1 tablespoon of rendered fat in the skillet.
- Step 3:
- In the same skillet, melt the butter and add minced garlic. Sauté for 30 seconds until fragrant. Reduce the heat to medium-low, then add heavy cream and milk. Stir gently for 2–3 minutes to warm. Add grated Parmesan, black pepper, and salt whisk until the cheese melts into the sauce.
- Step 4:
- In a small bowl, whisk egg yolks. Gradually add several tablespoons of the warm sauce to the yolks, whisking constantly to temper. Slowly pour the tempered yolks back into the skillet, stirring continuously. Cook for 2 more minutes until the sauce thickens slightly (do not boil).
- Step 5:
- Add the cooked ravioli to the skillet and toss gently to coat in the sauce. Return pancetta or bacon to the pan and mix well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Step 6:
- Divide ravioli among serving plates. Top with extra grated Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
Save Our family gathers around the table eagerly when this creamy ravioli dish is served creating lasting memories.
Notes
Freshly grated Parmesan delivers the best flavor. Pair with a crisp Pinot Grigio or light Italian red wine.
Required Tools
Large pot Large skillet Slotted spoon or strainer Whisk Ladle or measuring cup Mixing bowl Chefs knife and cutting board
Allergen Information
Contains Wheat (ravioli) Eggs Milk (cheese cream butter) May contain Tree nuts (if using certain brands of cheese) If unsure double-check all labels for hidden allergens.
Save This Olive Garden Ravioli Carbonara is a perfect balance of creamy and savory making weeknight dinners extra special.
Kitchen Tips & Answers
- → Can I use frozen ravioli for this dish?
Yes, frozen ravioli can be used; cook them according to package directions, usually around 8–10 minutes, then toss in the sauce.
- → How do I avoid scrambling the eggs in the sauce?
Temper the egg yolks by slowly whisking in warm sauce before adding them back to the pan, then cook gently without boiling.
- → Is there a vegetarian alternative for pancetta?
Omitting pancetta and sautéing mushrooms in olive oil is a tasty vegetarian option that adds umami flavor.
- → How can I adjust the sauce consistency?
Use reserved pasta cooking water to thin the sauce gradually until desired creaminess is achieved.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or a light Italian red wine complements the creamy and savory flavors nicely.