Name: Olive Garden Ravioli Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
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 perfect for any night of the week. Filled with cheese and coated in a rich, savory sauce with crispy pancetta, it brings restaurant-quality flavors right to your home kitchen.

A white bowl filled with round ravioli pasta covered in creamy white sauce, topped with small crispy brown bacon pieces and finely chopped green herbs scattered evenly. The ravioli have a light yellow color and ruffled edges. A silver spoon holds a ravioli piece coated in sauce with bacon and herbs on top, lifted above the bowl. The background has a soft white marbled texture. 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 (for garnish)
1 tablespoon fresh parsley, chopped
Cracked black pepper, to taste

Instructions

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

Tips & Variations

Use fresh ravioli for a tender bite, but frozen works well if you cook it a minute longer.
For a richer sauce, replace whole milk with extra heavy cream.
Swap pancetta with guanciale for a more authentic Italian flavor, or use thick-cut bacon if pancetta is unavailable.
Gently temper the egg yolks to avoid scrambling when adding to the warm sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat with a splash of milk or cream to restore the sauce’s creaminess. Avoid high heat to prevent the egg yolks from curdling.

How to Serve

A white bowl filled with several round ravioli pieces covered in a creamy white sauce, topped with small crispy brown bacon bits and green chopped herbs, with some grated cheese sprinkled evenly over the pasta. A silver spoon held by a woman's hand lifts a ravioli piece, showing the smooth sauce texture and vibrant garnishes. The dish sits on a white marbled surface, with soft natural lighting enhancing the rich colors and creamy texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought ravioli for this recipe?

Yes, both fresh and frozen store-bought cheese ravioli work well. Just adjust cooking time according to the package instructions.

How do I prevent the sauce from curdling?

Tempering the egg yolks by gradually whisking in warm sauce before adding them back to the skillet prevents scrambling and keeps the sauce smooth and creamy.