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Garden Ravioli Carbonara Recipe

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★★★★★

4.5 from 134 reviews

This Olive Garden-inspired Garden Ravioli Carbonara features tender cheese-filled ravioli enveloped in a rich and creamy carbonara sauce made with pancetta, Parmesan cheese, and a perfect blend of heavy cream and egg yolks. Finished with fresh parsley and cracked black pepper, it’s a comforting and indulgent pasta dish perfect for any occasion.

Ingredients

Scale

Ravioli

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

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

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 the cheese-filled ravioli and cook according to the package instructions (usually 3-5 minutes for fresh ravioli or 8-10 minutes for frozen). Reserve ½ cup of the pasta cooking water, then drain the ravioli and set aside.
  2. Cook the Pancetta or Bacon: In a large skillet over medium heat, cook the diced pancetta or bacon until it is crispy, about 4-5 minutes. Remove it from the pan and place it on a paper towel-lined plate to drain excess fat. Leave about 1 tablespoon of the bacon fat in the skillet to add flavor to the sauce.
  3. Make the Carbonara Sauce: In the same skillet, melt the unsalted butter and add the minced garlic. Sauté the garlic for about 30 seconds until fragrant. Lower the heat to medium-low and pour in the heavy cream and whole milk, stirring gently. Let the mixture warm for 2-3 minutes until heated through. Whisk in the grated Parmesan cheese, black pepper, and salt until the cheese has fully melted and the sauce is smooth.
  4. Temper the Egg Yolks: In a separate bowl, whisk the two large egg yolks. Slowly add a few tablespoons of the warm cream sauce to the yolks while whisking continuously to prevent the eggs from scrambling. Then, gradually pour the tempered egg yolk mixture back into the skillet, stirring constantly to combine.
  5. Thicken the Sauce: Continue cooking the sauce over low heat for about 2 minutes, stirring continuously until the sauce thickens slightly to a creamy consistency.
  6. Combine Ravioli and Sauce: Add the cooked ravioli to the skillet with the sauce. Toss gently to coat each piece of ravioli in the creamy carbonara sauce. Stir in the crispy pancetta or bacon and mix well. If the sauce is too thick, add a small amount of the reserved pasta water to loosen it to your desired consistency.
  7. Garnish and Serve: Sprinkle extra Parmesan cheese and freshly chopped parsley over the ravioli. Add freshly cracked black pepper to taste. Serve immediately to enjoy the creamy, savory flavors of this homemade Garden Ravioli Carbonara.

Notes

  • For extra richness, substitute whole milk with more heavy cream.
  • Make sure to temper the egg yolks slowly to prevent curdling and achieve a smooth sauce.
  • Reserve some pasta water to adjust sauce consistency as needed.
  • You can substitute pancetta with good-quality bacon if pancetta is unavailable.
  • Fresh parsley adds a nice color and freshness, but you can omit or substitute with basil if desired.

Keywords: Garden Ravioli Carbonara, Cheese Ravioli, Carbonara Sauce, Italian Pasta, Pancetta Pasta, Creamy Pasta, Olive Garden Inspired

Find it online: https://liamjayne.com/garden-ravioli-carbonara-recipe/