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Delicious plate of Ravioli Carbonara topped with parsley and cheese

Olive Garden Ravioli Carbonara

A comforting dish that combines tender ravioli with a creamy carbonara sauce and crispy pancetta, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Ravioli
  • 1 package package (approximately 9-10 ounces) of refrigerated cheese ravioli Look for high-quality frozen or refrigerated ravioli for the best flavor.
  • 1 pinch Salt For boiling water
For the Carbonara Sauce
  • 4 slices slices of pancetta or bacon, diced Substituting pancetta with bacon works well and adds a smoky note.
  • 2 large large eggs
  • ½ cup of grated Parmesan cheese
  • ½ cup of heavy cream
  • 2 cloves of garlic, minced
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Method
 

Preparation
  1. Begin by bringing a large pot of water to a boil. Add a generous pinch of salt.
  2. Once the water is boiling, gently add the ravioli. Cook according to the package instructions until they’re al dente, typically around 3-4 minutes. You’ll know they’re ready when they float to the surface. Drain them but retain a little pasta water.
  3. In a large skillet over medium heat, add the diced pancetta or bacon. Cook until it’s crispy and golden, about 4-5 minutes. Remove from heat and set aside, but leave the grease in the skillet.
  4. In a mixing bowl, whisk together the eggs, Parmesan cheese, heavy cream, minced garlic, and a pinch of salt and pepper until well combined.
Cooking
  1. Return the skillet to low heat and add the drained ravioli. Slowly pour in the egg mixture. Stir gently, allowing the residual heat from the pasta to cook the eggs and create a creamy sauce.
  2. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
  3. Stir in the crispy pancetta or bacon, and taste to adjust seasoning if necessary.
  4. Serve warm, garnished with fresh parsley and additional Parmesan if desired.

Notes

Make sure the skillet is on low heat when adding the egg mixture to prevent scrambling. Consider adding sautéed spinach or peas for an extra layer of flavor and color. For a vegetarian option, swap out the pancetta for sautéed mushrooms and use a vegetarian cheese for the filling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the pasta.