Name: Garden Ravioli Carbonara Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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; 1 tablespoon fresh parsley, chopped; Cracked black pepper, to taste

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Introduction

This Garden Ravioli Carbonara is a creamy, comforting dish inspired by the classic Italian carbonara but featuring cheese-filled ravioli for a rich twist. Perfect for a cozy dinner, this recipe balances savory pancetta, a smooth Parmesan sauce, and fresh herbs for a delightful meal.

The image shows a white baking dish filled with a creamy pasta bake, featuring two visible layers: a base of cooked ravioli with a light golden-yellow pasta shell, topped with a thick, white cream sauce mixed with crispy, small bits of browned meat and garnished with green parsley. The surface is sprinkled with grated cheese and black pepper. The edges of the dish have some browned spots from baking, adding texture and warmth to the dish. The scene is set on a white marbled surface with some stacked white plates and silver forks in the background, creating a homely and inviting atmosphere. Photo taken with an iphone --ar 4:5 --v 7

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
1 tablespoon fresh parsley, chopped
Cracked black pepper, to taste

Instructions

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.
Step 2: In a large skillet over medium heat, cook diced pancetta or bacon until crispy, about 4-5 minutes. Remove it from the pan and place on a paper towel-lined plate. Leave about 1 tablespoon of the bacon fat in the skillet for flavor.
Step 3: In the same skillet, melt the butter and add the minced garlic. Sauté for 30 seconds until fragrant. Lower the heat to medium-low, then pour in the heavy cream and whole milk. Stir gently and warm for 2-3 minutes.
Step 4: Whisk in the Parmesan cheese, black pepper, and salt until the cheese melts completely. In a separate bowl, whisk the egg yolks. Slowly add a few tablespoons of the warm sauce to the yolks while whisking to temper them and prevent scrambling.
Step 5: Pour the tempered egg yolk mixture back into the skillet while stirring constantly. Cook for another 2 minutes, stirring continuously, until the sauce thickens slightly.
Step 6: Add the cooked ravioli to the skillet and toss gently to coat in the creamy sauce. Stir in the crispy pancetta or bacon and mix well. If the sauce is too thick, add a little reserved pasta water to loosen it up.
Step 7: Sprinkle with extra Parmesan cheese and fresh parsley. Add freshly cracked black pepper to taste. Serve immediately and enjoy!

Tips & Variations

Use fresh ravioli if possible for a more delicate texture, but frozen works well too.
Substitute pancetta with bacon for a similar smoky flavor.
For a lighter sauce, use half-and-half instead of heavy cream and milk.
Add a pinch of red pepper flakes for a subtle spicy kick.
Garnish with extra herbs like basil or thyme for variation.

Storage

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

How to Serve

A white rectangular baking dish filled with two layers of baked ravioli in a creamy white sauce. The bottom layer is covered with the sauce mixed with small bits of browned bacon, and the top layer has round ravioli with edges that are crimped and slightly golden. The ravioli are sprinkled with grated white cheese, black pepper, and small green parsley pieces. The dish is placed on a wooden surface next to a stack of white plates with a white napkin and a spoon set. The background has a blurred wooden and green element. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, while cheese-filled ravioli works best for this dish, you can substitute with tortellini, gnocchi, or even fettuccine if desired. Adjust cooking times accordingly.

How do I prevent the eggs from scrambling in the sauce?

Tempering the eggs by slowly whisking a small amount of warm sauce into them before adding them back to the skillet is key. Stir continuously and keep the heat low to ensure a smooth, creamy sauce.