Name: Olive Garden Ravioli Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
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

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Introduction

This Olive Garden-inspired Ravioli Carbonara is a creamy, comforting dish that combines tender cheese-filled ravioli with a rich, flavorful sauce. Crispy pancetta and Parmesan add savory depth, making it a perfect meal for any night of the week.

A white bowl filled with a creamy sauce covering several pieces of round ravioli with ruffled edges, each ravioli showing a pale yellow color. The creamy sauce has a smooth texture and a light cream color. On top, small pieces of crispy dark brown bacon and finely chopped fresh green herbs are sprinkled evenly. Shredded light-colored cheese and tiny black pepper flakes are scattered across the dish. A silver fork lifts one ravioli from the bowl, showing the sauce, bacon, herbs, cheese, and pepper clearly on top. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Fill a large pot with water and add 1 teaspoon of salt. Bring to a boil. Add the cheese-filled ravioli and cook according to package instructions: approximately 3-5 minutes if fresh, 8-10 minutes if frozen. Reserve 120 milliliters of pasta cooking water. Drain ravioli and set aside.
Step 2: In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the skillet.
Step 3: In the same skillet, melt unsalted butter and add minced garlic. Sauté for 30 seconds until fragrant. Reduce heat to medium-low and stir in heavy cream and whole milk. Warm gently for 2 to 3 minutes.
Step 4: Add grated Parmesan cheese, black pepper, and salt to the skillet. Whisk until the cheese melts smoothly into the sauce.
Step 5: In a separate bowl, whisk the egg yolks. Gradually add several tablespoons of the warm sauce into the yolks, whisking constantly to temper the eggs.
Step 6: Slowly pour the tempered yolk mixture back into the skillet, stirring continuously. Cook for an additional 2 minutes until the sauce thickens slightly.
Step 7: Add the cooked ravioli to the skillet with the sauce and toss gently to coat.
Step 8: Return the crispy pancetta or bacon to the pan and mix well. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Step 9: Transfer the ravioli carbonara to serving plates. Sprinkle with extra grated Parmesan and chopped fresh parsley. Finish with freshly cracked black pepper to taste.
Step 10: Serve immediately for best texture and flavor.

Tips & Variations

Use fresh ravioli if possible for a tender texture, but frozen works well too if cooked properly.
Substitute pancetta with bacon if pancetta is unavailable—it still delivers great flavor.
For a richer sauce, replace whole milk with additional heavy cream.
To keep the sauce silky, temper the egg yolks carefully by slowly adding warm sauce before mixing back in.
Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store leftover ravioli carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce and prevent curdling. Avoid using a microwave to maintain the sauce’s creamy texture.

How to Serve

A white bowl filled with round ravioli pasta covered in a creamy white sauce. The ravioli have crimped edges and yellow dough visible through the sauce. On top of the pasta are small bits of dark reddish-brown crispy bacon and green chopped herbs scattered evenly. Shredded white cheese and black pepper specks are sprinkled over everything. A silver fork is lifting one ravioli piece from the dish, showing its rounded, saucy texture. The dish is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

You can omit the pancetta or bacon and add sautéed mushrooms or smoked paprika for a smoky flavor. The sauce remains rich and satisfying without the meat.

Is it necessary to temper the egg yolks?

Yes, tempering the egg yolks by slowly whisking in warm sauce prevents them from scrambling when added to the hot pan, ensuring a smooth and creamy carbonara sauce.