Olive Garden-Inspired Ravioli Carbonara Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
