Name: Olive Garden Ravioli Carbonara Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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 heavy 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

Jump to Recipe

Introduction

This Olive Garden-style Ravioli Carbonara brings together tender cheese-filled pasta and a rich, creamy sauce with crispy pancetta. It’s a comforting dish that feels indulgent yet is surprisingly simple to prepare at home.

A white bowl holds a serving of round ravioli pasta with a creamy sauce at the bottom. The ravioli are light yellow with crimped edges and are scattered with small pieces of crispy, reddish-brown bacon. Finely chopped green herbs are sprinkled across the dish, along with grated white cheese and cracked black pepper, adding texture and color. The creamy sauce is slightly visible between the ravioli, giving the dish a smooth and rich look. The bowl is set on a white marbled surface. 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
1 tablespoon fresh parsley, chopped
Cracked black pepper, to taste

Instructions

Step 1: Fill a large pot with water, add 1 teaspoon of salt, and bring to a boil. Add the cheese-filled ravioli and cook according to package instructions—about 3 to 5 minutes if fresh, or 8 to 10 minutes if frozen. Reserve 120 milliliters of the 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. Use a slotted spoon to transfer it to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the skillet.
Step 3: Melt the unsalted butter in the same skillet, then add the minced garlic. Sauté for 30 seconds until fragrant. Reduce heat to medium-low and stir in the heavy cream and whole milk. Warm the mixture gently for 2 to 3 minutes.
Step 4: Add the grated Parmesan cheese, ground black pepper, and salt to the skillet. Whisk the sauce until the cheese melts smoothly. In a separate bowl, whisk the egg yolks.
Step 5: Temper the egg yolks by gradually whisking in several tablespoons of the warm sauce. Slowly pour the tempered yolk mixture back into the skillet, stirring continuously. Cook for an additional 2 minutes until the sauce thickens slightly.
Step 6: Add the cooked ravioli to the skillet and toss gently to coat with the carbonara 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 until you reach the desired consistency.
Step 7: Transfer the ravioli carbonara to serving plates. Sprinkle with extra grated Parmesan cheese and chopped fresh parsley. Finish with freshly cracked black pepper to taste and serve immediately for the best texture and flavor.

Tips & Variations

For an even richer sauce, substitute some or all of the whole milk with additional heavy cream.
If you can’t find pancetta, good-quality bacon works well as a substitute.
To add some freshness, squeeze a little lemon juice over the dish before serving.
Use fresh parsley for garnish, or substitute with basil or chives for a different herbal note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce and prevent it from thickening too much.

How to Serve

A white bowl filled with several pieces of round ravioli pasta coated in a creamy white sauce. The ravioli have a slightly yellow tint with ruffled edges, and the sauce is smooth and rich. On top, there are small brown crispy bacon bits scattered evenly along with finely chopped fresh green herbs. Grated cheese is sprinkled across the ravioli, melting slightly into the sauce. A silver spoon is lifting a ravioli piece, showing the creamy sauce coating and garnishes in close-up. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ravioli?

Yes, feel free to use any cheese-filled ravioli or even other stuffed pasta varieties like tortellini. Just adjust the cooking time if needed according to the package instructions.

Why do I need to temper the egg yolks?

Tempering the egg yolks by slowly adding warm sauce prevents them from scrambling and helps create a smooth, creamy carbonara sauce.