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Olive Garden Ravioli Carbonara Recipe

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★★★★★

4.4 from 61 reviews

A rich and creamy Olive Garden-inspired Ravioli Carbonara featuring cheese-filled ravioli tossed in a luscious carbonara sauce made with pancetta, garlic, cream, Parmesan, and egg yolks. This comforting Italian-American dish is quick to prepare and perfect for a satisfying meal with a blend of savory flavors and silky textures.

Ingredients

Scale

Ravioli

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

Pancetta and 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

Garnish

  • 25 grams extra Parmesan cheese, grated
  • 1 tablespoon fresh parsley, chopped
  • Cracked black pepper, to taste

Instructions

  1. Cook the Ravioli: Fill a large pot with water and add 1 teaspoon of salt. Bring the water to a boil, then add the cheese-filled ravioli. Cook according to package instructions—approximately 3 to 5 minutes if fresh or 8 to 10 minutes if frozen. Reserve 120 milliliters of the pasta cooking water before draining the ravioli and setting them aside.
  2. Prepare and Cook Pancetta or Bacon: Heat a large skillet over medium heat and add the diced pancetta or bacon. Cook until crisp, about 4 to 5 minutes. Transfer the cooked pancetta to a paper towel-lined plate to drain fat. Leave approximately 1 tablespoon of the rendered fat in the skillet.
  3. Prepare 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. Reduce the heat to medium-low and stir in the heavy cream and whole milk, warming the mixture gently for 2 to 3 minutes. Add grated Parmesan cheese, ground black pepper, and salt, whisking continuously until the cheese fully melts into the sauce. In a separate bowl, whisk the egg yolks. Gradually add several tablespoons of the warm cream sauce into the egg yolks, whisking constantly to temper them and prevent curdling. Slowly pour the tempered yolk mixture back into the skillet, stirring continuously. Cook for an additional 2 minutes until the sauce thickens slightly.
  4. Combine Ravioli and Sauce: Add the cooked ravioli to the skillet with the carbonara sauce. Toss gently to coat the ravioli evenly with the sauce. Return the crispy pancetta or bacon to the pan and mix well. If the sauce is too thick, incorporate reserved pasta water a little at a time until the desired consistency is reached.
  5. Garnish and Serve: Transfer the ravioli carbonara to serving plates. Sprinkle generously with additional grated Parmesan cheese and sprinkle chopped fresh parsley on top. Finish with freshly cracked black pepper to taste. Serve immediately to enjoy the dish at its best texture and flavor.

Notes

  • Use fresh ravioli for a creamier texture or frozen for convenience.
  • Tempering the egg yolks prevents them from scrambling in the hot sauce.
  • Adjust cream and milk ratios for a richer or lighter sauce according to preference.
  • Reserve pasta water is essential to adjust sauce consistency smoothly.
  • Serve immediately to retain the creamy texture and prevent the sauce from thickening too much.

Keywords: Ravioli Carbonara, Olive Garden copycat, creamy pasta, pancetta, cheese-filled ravioli, easy Italian recipes

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