Dinner

Olive Garden Ravioli Carbonara Recipe

ByCharlotte Montgomery November 21, 2025November 21, 2025

Introduction

This Olive Garden-inspired Ravioli Carbonara combines rich, creamy sauce with crispy pancetta for a deliciously comforting pasta dish. Cheese-filled ravioli makes it quick and easy, perfect for a satisfying dinner.

The image shows a white oval dish filled with a baked layered potato dish. The top layer is golden brown with bubbling cheese and hints of thinly sliced potatoes peeking through. The surface has a slightly crispy texture with browned spots scattered evenly. The dish is placed on a white marbled surface with a green cloth napkin nearby, and there is a fresh green salad with red bell pepper slices in the foreground. In the background, there is a white bowl filled with a similar potato dish and some bread rolls slightly out of focus. 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 salt, and bring to a boil. Add the cheese-filled ravioli and cook according to package instructions—about 3-5 minutes for fresh, 8-10 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. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the skillet.
Step 3: In the same skillet, melt unsalted butter and add the minced garlic. Sauté for 30 seconds until fragrant. Reduce heat to medium-low, then stir in heavy cream and whole milk. Warm gently for 2 to 3 minutes.
Step 4: Add grated Parmesan, black pepper, and 0.5 teaspoon salt to the skillet. Whisk until the cheese melts smoothly into the sauce.
Step 5: In a separate bowl, whisk the egg yolks. Slowly add several tablespoons of the warm sauce to the yolks, whisking constantly to temper them. Gradually stir the tempered yolks back into the skillet, stirring continuously. Cook for 2 minutes until the sauce thickens slightly.
Step 6: Add the cooked ravioli to the skillet and gently toss to coat with the 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 to reach desired consistency.
Step 7: Transfer the ravioli carbonara to serving plates. Sprinkle with extra grated Parmesan, chopped parsley, and cracked black pepper to taste. Serve immediately for the best texture and flavor.

Tips & Variations

For an extra rich sauce, substitute whole milk with more heavy cream.
Use freshly cracked black pepper to enhance the overall flavor.
If you prefer a smoky taste, use smoked pancetta or smoked bacon.
Fresh ravioli cooks faster and gives a more delicate texture compared to frozen.

Storage

Store leftover ravioli carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce and prevent it from drying out. Avoid using the microwave as it may cause the sauce to separate.

How to Serve

A white pan with a light wooden handle sits on a black electric stove, filled with round yellow ravioli pasta covered in a thick, creamy white sauce with small bits of reddish-brown pieces mixed in. The creamy sauce coats the pasta evenly, giving the dish a rich and smooth texture. The background is 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 regular pasta instead of ravioli?

Yes, you can substitute cheese-filled ravioli with your favorite pasta like fettuccine or spaghetti. Adjust cooking time accordingly and toss with the carbonara sauce as directed.

Why do we temper the egg yolks?

Tempering the egg yolks by slowly adding warm sauce prevents them from scrambling when mixed into the hot sauce, resulting in a smooth, creamy texture.