Indulge in the comforting flavors of Olive Garden Ravioli Carbonara, where tender cheese-filled ravioli meets a luscious, creamy carbonara sauce. This dish beautifully combines crispy pancetta, freshly grated Parmesan, and bright parsley, making it a quick yet elegant Italian-American dinner perfect for any night of the week.
This hearty meal delivers a satisfying balance of richness and freshness with every bite. Whether you’re cooking for family or entertaining guests, this ravioli carbonara is sure to impress with its simplicity and authentic taste.
- Quick preparation time perfect for busy weeknights or last-minute dinners.
- Rich, creamy sauce with the classic Italian carbonara flavor using pancetta and Parmesan.
- Easy to customize with fresh or frozen ravioli depending on your preference.
- Combines comfort food appeal with elegant, restaurant-style presentation.
Ingredients
- Cheese-filled ravioli (567 grams): Choose fresh or frozen ravioli stuffed with rich cheese for soft, flavorful pasta pockets.
- Salt (1 teaspoon): To season pasta water, enhancing ravioli flavor while boiling.
- Pancetta or bacon (113 grams, diced): Adds crispy, smoky, and salty elements to deepen the sauce’s richness.
- Garlic (2 cloves, minced): Provides aromatic depth and a subtle pungent warmth to the sauce.
- Heavy cream (240 milliliters): Creates a silky, indulgent base that thickens the carbonara sauce beautifully.
- Whole milk (120 milliliters): Adds creaminess and balances richness, can be swapped for extra cream if desired.
- Parmesan cheese (50 grams, grated): Offers a sharp, nutty dimension essential for authentic carbonara taste.
- Ground black pepper (1 teaspoon): Gives the sauce a spicy warmth, highlighting the creamy flavors.
- Salt (0.5 teaspoon): Adjusts seasoning to taste in the sauce for balanced flavor.
- Large egg yolks (2, whisked): Provides body and helps thicken sauce while keeping it velvety smooth.
- Unsalted butter (28 grams): Adds richness and facilitates sautéing garlic for an aromatic start.
- Extra Parmesan cheese (25 grams, grated): For garnish, enhancing cheesy notes and presentation.
- Fresh parsley (1 tablespoon, chopped): Brings freshness, color, and a subtle herbal brightness to finish.
- Cracked black pepper (to taste): For finishing, adds texture and flavor contrast.
Instructions
- Cook the Ravioli
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Fill a large pot with water and add a teaspoon of salt to enhance the pasta flavor. Boil the cheese-filled ravioli according to package instructions—fresh ravioli needs 3-5 minutes, frozen 8-10 minutes. Reserving some pasta water allows you to adjust the sauce’s consistency later, ensuring a perfectly coated dish. Drain ravioli carefully to avoid breaking them and set aside.
- Prepare and Cook Pancetta or Bacon
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In a large skillet over medium heat, cook diced pancetta or bacon until crisp and golden, typically 4-5 minutes. This renders out flavorful fat, essential for cooking the carbonara sauce. Remove the pancetta onto a paper towel-lined plate to drain excess fat, leaving approximately one tablespoon of the rendered fat in the skillet for sautéing.
- Prepare the Carbonara Sauce
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Using the same skillet, melt unsalted butter in the rendered fat and add minced garlic. Sauté for about 30 seconds until fragrant but not browned to maintain a delicate garlic flavor. Reduce the heat to medium-low before pouring in heavy cream and whole milk, stirring gently for 2-3 minutes to warm without boiling. Add grated Parmesan cheese, black pepper, and salt, whisking until the cheese melts into a smooth, velvety sauce. Temper the whisked egg yolks by slowly mixing in warm sauce from the pan to prevent curdling, then gradually incorporate this egg mixture back into the skillet sauce, stirring continuously. Cook for an additional 2 minutes to let the sauce thicken gently and reach a luscious consistency.
- Combine Ravioli and Sauce
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Add cooked ravioli to the skillet with the carbonara sauce and toss gently to ensure every piece is coated evenly, absorbing the rich flavors. Return the crisp pancetta or bacon to the pan and mix well to distribute the savory crunch throughout. If the sauce feels too thick or clings too heavily to the ravioli, add reserved pasta water a little at a time to loosen it, achieving a silky texture that beautifully envelops the pasta.
- Garnish and Serve
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Plate the ravioli carbonara and sprinkle liberally with extra grated Parmesan for an intense cheesy finish. Add fresh chopped parsley for a pop of color and bright flavor contrast. Finish with freshly cracked black pepper to enhance the aroma and provide a subtle spicy kick. Serve immediately to enjoy the ideal creamy texture and vibrant flavors at their peak.
- Tempering the egg yolks with warm sauce is essential to avoid scrambling and creates the creamy carbonara texture.
- Reserve pasta water during cooking; it’s a secret ingredient to perfect sauce consistency and silkiness.
- Use fresh parsley just before serving to preserve its bright flavor and color impact.
Storage Tips
Store leftover ravioli carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat with a splash of milk or cream, stirring to restore the silky sauce texture without curdling.
Serving Suggestions
Pair this rich ravioli carbonara with a crisp green salad dressed in light vinaigrette to balance the creaminess. A glass of dry white wine like Pinot Grigio or Sauvignon Blanc complements the salty pancetta and Parmesan notes beautifully.
- For best flavor, use freshly grated Parmesan rather than pre-grated types which may not melt as smoothly.
- If using frozen ravioli, do not thaw before cooking to prevent sogginess; cook directly from frozen.
- Keep the heat moderate when incorporating egg yolks to avoid scrambling and achieve a rich, silky sauce.
FAQs
- Can I substitute pancetta with bacon?
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Yes, bacon works well and offers a similar smoky flavor but may be saltier; adjust salt accordingly.
- Is it necessary to use heavy cream in the sauce?
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While traditional carbonara doesn’t use cream, this recipe incorporates it for a richer, creamier texture that coats the ravioli beautifully.
- What type of cheese is best for the ravioli?
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Cheese ravioli usually contain ricotta and mozzarella or a blend with Parmesan; use your favorite for best results.
- Can I make this recipe vegetarian?
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Omit pancetta or bacon and add sautéed mushrooms or smoked paprika for a smoky flavor alternative.
- How do I prevent the egg yolks from scrambling?
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Temper the yolks by gradually whisking in warm sauce before adding back to the pan and keep the heat low while stirring continuously.
- Can I prepare the sauce ahead of time?
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It’s best to make the sauce fresh as egg yolks and cream can separate when reheated; if needed, gently reheat while stirring constantly.
Olive Garden Ravioli Carbonara
Equipment
- 1 large pot
- 1 skillet
- 1 mixing bowl
- 1 whisk
- 1 colander
Ingredients
- 20 oz cheese-filled ravioli fresh or frozen
- 1 tsp salt for boiling water
- 4 oz pancetta or bacon diced
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup whole milk or more cream for extra richness
- 1/2 cup Parmesan cheese grated (plus 1/4 cup extra for garnish)
- 1 tsp ground black pepper
- 1/2 tsp salt
- 2 large egg yolks whisked
- 2 tbsp unsalted butter
- 1 tbsp fresh parsley chopped
- Cracked black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the cheese ravioli according to package instructions, reserving 1/2 cup of pasta water before draining.
- In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4 to 5 minutes. Remove and drain on paper towels, leaving 1 tablespoon of rendered fat in the skillet.
- Melt butter in the skillet with pancetta fat, then add minced garlic and sauté for 30 seconds until fragrant.
- Reduce heat to medium-low and stir in heavy cream and whole milk. Warm gently for 2 to 3 minutes.
- Add grated Parmesan cheese, black pepper, and salt; whisk until cheese melts smoothly into the sauce.
- In a separate bowl, whisk egg yolks. Temper yolks by gradually whisking in a few tablespoons of warm sauce, then slowly pour mixture back into skillet, stirring continuously.
- Cook sauce for 2 more minutes until slightly thickened.
- Add cooked ravioli to the skillet and gently toss to coat in sauce. Return pancetta to the pan and mix well.
- If sauce is too thick, add reserved pasta water gradually to achieve desired consistency.
- Serve immediately, garnished with extra Parmesan cheese, chopped parsley, and freshly cracked black pepper.
Notes
- Use fresh ravioli for quicker cooking and better texture.
- Adjust cream and milk ratio for a richer or lighter sauce.
- Leftovers keep well refrigerated for up to 2 days.
- Reheat gently to avoid curdling the sauce.
