Olive Garden Ravioli Carbonara

🖋️ Written by Emma

Why Make This Recipe

Ravioli Carbonara from Olive Garden is a delicious and comforting dish that brings the flavors of Italy right to your kitchen. This creamy pasta with savory pancetta and cheese-filled ravioli is sure to please everyone. It’s a great choice for a family dinner or a special occasion, making it both practical and special.

How to Make Olive Garden Ravioli Carbonara

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

Directions:

1. Fill a large pot with water and add 1 teaspoon of salt. Bring it to a boil.
2. Add the cheese-filled ravioli and cook according to package instructions: about 3-5 minutes for fresh and 8-10 minutes for frozen. Reserve 120 milliliters of the pasta cooking water. Drain the ravioli and set aside.
3. 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. Keep about 1 tablespoon of the rendered fat in the skillet.
4. In the same skillet, melt the unsalted butter and add the minced garlic. Sauté for 30 seconds until fragrant. Reduce heat to medium-low, then add the heavy cream and whole milk. Stir gently for 2 to 3 minutes, letting it warm up.
5. Add the grated Parmesan cheese, black pepper, and salt; whisk until the cheese melts smoothly into the sauce.
6. In a separate bowl, whisk the egg yolks. Gradually mix in several tablespoons of the warm sauce to the yolks, whisking constantly to temper them. Slowly pour the tempered yolk mixture back into the skillet, stirring all the time. Cook for an extra 2 minutes until the sauce thickens slightly.
7. Add the cooked ravioli to the skillet with the carbonara sauce and toss gently to coat. Return the crispy pancetta or bacon to the pan and mix well. If the sauce is too thick, add some reserved pasta water a little at a time to reach your desired consistency.
8. Plate the ravioli carbonara. Sprinkle with extra grated Parmesan cheese and fresh parsley. Finish with cracked black pepper to taste. Serve immediately for the best texture and flavor.

How to Serve Olive Garden Ravioli Carbonara

Serve the ravioli carbonara hot, straight from the skillet. You can add a side of garlic bread and a fresh salad for a complete meal. It’s perfect for family dinners or special occasions.

How to Store Olive Garden Ravioli Carbonara

To store leftovers, let the ravioli carbonara cool completely. Place it in an airtight container and refrigerate for up to 3 days. Reheat on the stove over low heat, adding a splash of milk or reserved pasta water for creaminess.

Tips to Make Olive Garden Ravioli Carbonara

• Use fresh cheese-filled ravioli if possible for the best flavor and texture.
• Don’t skip the reserved pasta water; it helps adjust the sauce’s consistency.
• Whisk the egg yolks slowly to avoid scrambling them when adding to the sauce.

Variation

You can add vegetables like spinach or peas for added nutrition and color. For a spicy kick, try adding red pepper flakes to the sauce.

FAQs

1. Can I use another type of pasta?
Yes, you can use fettuccine or penne if you prefer, but it’s best with ravioli.

2. Is this recipe suitable for freezing?
While it’s best fresh, you can freeze the cooked ravioli carbonara. Thaw and reheat gently to enjoy.

3. Can I make it without bacon?
Yes, you can omit the pancetta or use a vegetarian bacon substitute for a lighter version.

Ravioli Carbonara

A creamy and delicious pasta dish featuring cheese-filled ravioli, pancetta, and a rich carbonara sauce, perfect for family dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 650

Ingredients Method Notes

Ingredients

  

For the Pasta

• 567 grams cheese-filled ravioli (fresh or frozen)
• 1 teaspoon salt, for boiling water

For the Carbonara Sauce

• 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

Method

 

Preparation

1. Fill a large pot with water and add 1 teaspoon of salt. Bring it to a boil.
2. Add the cheese-filled ravioli and cook according to package instructions: about 3-5 minutes for fresh and 8-10 minutes for frozen. Reserve 120 milliliters of the pasta cooking water. Drain the ravioli and set aside.

Cooking

1. 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, keeping about 1 tablespoon of the rendered fat in the skillet.
2. In the same skillet, melt the unsalted butter and add the minced garlic. Sauté for 30 seconds until fragrant. Reduce heat to medium-low, then add the heavy cream and whole milk. Stir gently for 2 to 3 minutes, letting it warm up.
3. Add the grated Parmesan cheese, black pepper, and salt; whisk until the cheese melts smoothly into the sauce.
4. In a separate bowl, whisk the egg yolks. Gradually mix in several tablespoons of the warm sauce to the yolks, whisking constantly to temper them. Slowly pour the tempered yolk mixture back into the skillet, stirring all the time. Cook for an extra 2 minutes until the sauce thickens slightly.
5. Add the cooked ravioli to the skillet with the carbonara sauce and toss gently to coat. Return the crispy pancetta or bacon to the pan and mix well. If the sauce is too thick, add some reserved pasta water a little at a time to reach your desired consistency.
6. Plate the ravioli carbonara, sprinkle with extra grated Parmesan cheese and fresh parsley, and finish with cracked black pepper to taste. Serve immediately.

Notes

For the best flavor and texture, use fresh cheese-filled ravioli. Don’t skip the reserved pasta water; it helps adjust the sauce’s consistency. Whisk the egg yolks slowly to avoid scrambling them.