Description
This Olive Garden-style Ravioli Carbonara is a creamy, comforting Italian-inspired dish featuring cheese-filled ravioli coated in a rich carbonara sauce made with pancetta, Parmesan cheese, and a touch of garlic. The sauce is luxuriously smooth, thanks to a blend of heavy cream, whole milk, and egg yolks, tempered and cooked gently to perfection. Finished with fresh parsley and cracked black pepper, this dish offers a perfect balance of savory flavors and satisfying textures — ideal for a cozy dinner.
Ingredients
Scale
Ravioli
- 567 grams cheese-filled ravioli (fresh or frozen)
- 1 teaspoon salt, for boiling water
Pancetta or Bacon
- 113 grams pancetta or bacon, diced
Carbonara Sauce
- 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
Finishing Touches
- 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. Add the cheese-filled ravioli and cook following the package instructions: about 3-5 minutes for fresh ravioli or 8-10 minutes for frozen. Once cooked, reserve 120 milliliters of the pasta cooking water and then drain the ravioli. Set aside.
- Prepare and Cook Pancetta or Bacon: In a large skillet over medium heat, cook the diced pancetta or bacon until it becomes crisp, which usually takes about 4 to 5 minutes. When done, transfer it to a paper towel-lined plate to drain excess fat. Leave approximately 1 tablespoon of the rendered fat in the skillet for richness.
- Prepare the Carbonara Sauce: Using the same skillet, melt the unsalted butter, then add the minced garlic and sauté for about 30 seconds until fragrant. Reduce the heat to medium-low and pour in the heavy cream and whole milk. Stir gently for 2 to 3 minutes, warming the mixture. Add the grated Parmesan cheese, black pepper, and salt, whisking continuously until the cheese melts smoothly into the sauce. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by gradually whisking in several tablespoons of the warm sauce. Then, pour the tempered yolk mixture back into the skillet, stirring constantly. Cook 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 pieces evenly. Return the crispy pancetta or bacon to the pan and mix well throughout. If the sauce is too thick, adjust the consistency by adding some of the reserved pasta water a little at a time until desired creaminess is reached.
- Garnish and Serve: 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. Serve immediately to enjoy the best texture and flavor of the dish.
Notes
- Use fresh ravioli if available for the best texture; frozen ravioli works well too but requires longer cooking time.
- Tempering the egg yolks is crucial to prevent scrambling and ensure a smooth, creamy sauce.
- Reserved pasta water contains starch which helps to thin the sauce and improve its consistency.
- Pancetta can be substituted with bacon if pancetta is unavailable, but the flavor will be slightly different.
- For a richer sauce, substitute the whole milk with additional heavy cream.
- Serve immediately as the sauce thickens and clings best when fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Olive Garden, Ravioli, Carbonara, Italian, creamy pasta, pancetta, cheese-filled ravioli
