Olive Garden-Inspired Ravioli Carbonara Recipe

Introduction

This Olive Garden-inspired Ravioli Carbonara is a creamy, comforting pasta dish that brings rich flavors and easy preparation to your dinner table. Combining cheesy ravioli with a luscious pancetta cream sauce, it’s perfect for a cozy meal any night of the week.

Ingredients

• 1 (20-ounce) package cheese-filled ravioli (fresh or frozen)
• 1 teaspoon salt (for boiling water)
• 4 ounces pancetta or bacon, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup whole milk (or more cream for extra richness)
• ½ cup Parmesan cheese, grated
• 1 teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 2 large egg yolks, whisked
• 2 tablespoons unsalted butter
• ¼ cup extra Parmesan cheese, grated (for garnish)
• 1 tablespoon fresh parsley, chopped (for garnish)
• Cracked black pepper, to taste (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions, usually 3-5 minutes for fresh or 8-10 minutes for frozen. Reserve ½ cup of pasta water, then drain and set the ravioli aside.
2. Step 2: In a large skillet over medium heat, cook the diced pancetta or bacon until crispy, about 4-5 minutes. Remove it with a slotted spoon and place on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pan.
3. Step 3: Melt the butter in the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant. Lower heat to medium-low and pour in the heavy cream and whole milk. Stir gently and warm for 2-3 minutes.
4. Step 4: Whisk in the Parmesan cheese, black pepper, and salt until the cheese melts. In a separate bowl, whisk the egg yolks. Slowly add a few tablespoons of warm sauce to the yolks while whisking to temper them, then gradually pour the egg yolk mixture back into the skillet, stirring constantly. Cook for 2 more minutes until the sauce thickens slightly.
5. Step 5: Add the cooked ravioli to the skillet and gently toss to coat in the sauce. Stir in the crispy pancetta or bacon. If the sauce is too thick, loosen it with reserved pasta water a little at a time.
6. Step 6: Sprinkle with extra Parmesan cheese, chopped fresh parsley, and cracked black pepper. Serve immediately and enjoy your homemade Olive Garden-inspired Ravioli Carbonara.

Tips & Variations

• For a richer sauce, substitute the whole milk with more heavy cream.
• Use guanciale instead of pancetta for a more traditional carbonara flavor.
• Add peas or sautéed mushrooms for extra texture and flavor.
• Make sure to temper the egg yolks carefully to avoid scrambling in the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop, adding a splash of milk or cream to loosen the sauce and prevent it from drying out. Avoid microwaving to maintain the sauce’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought ravioli for this recipe?

Yes, store-bought cheese-filled ravioli works perfectly for this dish and makes it quick and easy to prepare.

Is it necessary to reserve pasta water?

Reserving pasta water helps loosen the sauce if it becomes too thick and helps the sauce adhere better to the ravioli, enhancing flavor and texture.

Olive Garden-Inspired Ravioli Carbonara Recipe

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4.6 from 89 reviews

This Olive Garden-Inspired Ravioli Carbonara is a creamy, comforting Italian-American pasta dish featuring cheese-filled ravioli tossed in a rich carbonara sauce made with pancetta, garlic, heavy cream, Parmesan, and egg yolks. Garnished with fresh parsley and extra cheese, it offers a luscious twist on traditional carbonara using tender ravioli for an indulgent, flavorful meal perfect for any pasta lover.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Ravioli:

• 1 (20-ounce) package cheese-filled ravioli (fresh or frozen)
• 1 teaspoon salt (for boiling water)

For the Carbonara Sauce:

• 4 ounces pancetta or bacon, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup whole milk (or more cream for extra richness)
• ½ cup Parmesan cheese, grated
• 1 teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 2 large egg yolks, whisked
• 2 tablespoons unsalted butter

For Garnish:

• ¼ cup extra Parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped
• Cracked black pepper, to taste

Instructions

1. Cook the Ravioli: Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions, typically 3-5 minutes if fresh or 8-10 minutes if frozen. Reserve half a cup of the pasta water before draining the ravioli. Set cooked ravioli aside.
2. Cook the Pancetta or Bacon: In a large skillet over medium heat, cook diced pancetta or bacon until crispy, about 4-5 minutes. Remove the cooked pancetta with a slotted spoon onto a paper towel-lined plate to drain excess fat. Leave about a tablespoon of bacon fat in the pan to enhance flavor.
3. Make the Carbonara Sauce: Using the same skillet, melt butter over medium heat and sauté minced garlic for about 30 seconds until fragrant. Reduce heat to medium-low, then add heavy cream and whole milk, stirring gently to warm the mixture for 2-3 minutes. Stir in grated Parmesan cheese, black pepper, and salt until the cheese fully melts into the sauce. In a separate bowl, whisk the egg yolks, then slowly temper them by whisking in a few tablespoons of the warm sauce. Slowly add the tempered yolks back into the skillet, stirring continuously to prevent scrambling. Cook for another 2 minutes, stirring constantly, until the sauce thickens slightly.
4. Combine Everything: Add the cooked ravioli to the skillet and gently toss to coat with the creamy carbonara sauce. Stir in the crispy pancetta or bacon and mix well. If the sauce seems too thick, add some reserved pasta water a little at a time to loosen it to the desired consistency.
5. Garnish and Serve: Sprinkle the dish with extra grated Parmesan cheese and freshly chopped parsley. Add freshly cracked black pepper to taste. Serve immediately to enjoy the creamy, flavorful Olive Garden-inspired ravioli carbonara.

Notes

• Use fresh ravioli for the best texture, but frozen works well too.
• Tempering the egg yolks with warm sauce prevents them from curdling when added to the skillet.
• You can substitute pancetta with good quality bacon if pancetta is unavailable.
• Add reserved pasta water gradually to adjust sauce consistency without thinning too much.
• For a richer sauce, use more heavy cream instead of whole milk.

Keywords: Ravioli Carbonara, Olive Garden Recipe, Creamy Pasta, Pancetta Carbonara, Italian Pasta Dish, Cheese Ravioli