Olive Garden Ravioli Carbonara Recipe
This Olive Garden-inspired Ravioli Carbonara features cheese-filled ravioli tossed in a rich, creamy carbonara sauce made with pancetta, garlic, Parmesan cheese, and egg yolks. The sauce is luxuriously smooth, coating the tender ravioli perfectly, with crispy pancetta adding a savory crunch. Garnished with fresh parsley and extra Parmesan, this indulgent pasta dish is quick to prepare and perfect for an elegant weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Ravioli and Boiling
- 567 grams cheese-filled ravioli (fresh or frozen)
- 1 teaspoon salt, for boiling water
Pancetta and Sauce
- 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
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 it to a boil, then add the cheese-filled ravioli. Cook according to package instructions—approximately 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.
- Prepare and Cook Pancetta or Bacon: In a large skillet over medium heat, add the diced pancetta or bacon and cook until crisp, about 4 to 5 minutes. Once cooked, transfer it to a paper towel-lined plate to drain excess fat. Leave about 1 tablespoon of the rendered fat in the skillet for the sauce.
- Prepare the Carbonara Sauce: Using the same skillet, melt the unsalted butter and add the minced garlic. Sauté for about 30 seconds until fragrant. Reduce the heat to medium-low and stir in the heavy cream and whole milk. Allow the mixture to warm gently for 2 to 3 minutes. Add the grated Parmesan cheese, black pepper, and salt, whisking until the cheese melts fully into the sauce. In a separate bowl, whisk the egg yolks. Gradually add several tablespoons of the warm sauce into the egg yolks while whisking constantly to temper them. Then, slowly pour the tempered egg yolks back into the skillet, stirring continuously. Continue cooking for an additional 2 minutes until the sauce thickens slightly.
- Combine Ravioli and Sauce: Add the cooked ravioli to the skillet with the carbonara sauce and gently toss to coat all the pasta evenly. Return the crispy pancetta or bacon to the pan and mix well. If the sauce is too thick, adjust the consistency by adding reserved pasta water a little at a time until desired thickness is reached.
- Garnish and Serve: Transfer the ravioli carbonara to serving plates. Sprinkle with additional grated Parmesan cheese, chopped fresh parsley, and finish with freshly cracked black pepper to taste. Serve immediately to enjoy the best texture and flavor.
Notes
- Use fresh cheese-filled ravioli for the best texture, but frozen works well too.
- Tempering the egg yolks is crucial to prevent scrambling and achieve a silky sauce.
- Adjust the amount of reserved pasta water to get your preferred sauce consistency.
- For a richer sauce, substitute whole milk with additional heavy cream.
- Serve immediately as the sauce thickens and hardens upon standing.
Keywords: Olive Garden, Ravioli Carbonara, cheese ravioli, creamy carbonara sauce, pancetta pasta, Italian dinner, easy pasta recipe
