Olive Garden Ravioli Carbonara

Why Make This Recipe

Olive Garden Ravioli Carbonara is a delightful dish that brings the comfort of Italian cuisine right into your home. This recipe is perfect for those who love creamy sauces and rich flavors. It is easy to prepare and uses common ingredients that you might already have in your kitchen. Whether you’re cooking for family or friends, this pasta dish is sure to impress!

How to Make Olive Garden Ravioli Carbonara

Ingredients:

• 567 grams cheese filled ravioli, fresh or frozen
• 1 1/2 teaspoons salt (for boiling water)
• 113 grams pancetta or bacon, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 2 large egg yolks
• 1 teaspoon black pepper, ground or cracked
• 28 grams unsalted butter
• 240 ml heavy cream
• 75 grams grated Parmesan cheese
• 120 ml whole milk

Directions:

1. In a large pot, bring salted water to a boil and cook the ravioli according to package instructions.
2. Meanwhile, in a skillet, cook the pancetta or bacon over medium heat until crispy. Add the minced garlic and cook for an additional minute.
3. In a bowl, whisk together the egg yolks, heavy cream, Parmesan cheese, black pepper, and parsley.
4. Once the ravioli is done, reserve some pasta water and drain the ravioli.
5. Add the hot ravioli to the skillet with the pancetta, then remove from heat. Quickly mix in the egg mixture, stirring to create a creamy sauce. Adjust the consistency with the reserved pasta water if needed.
6. Serve immediately with extra Parmesan cheese and parsley on top.

How to Serve Olive Garden Ravioli Carbonara

Serve your Ravioli Carbonara hot, directly from the skillet. You can add extra grated Parmesan cheese and a sprinkle of fresh parsley for a beautiful presentation. Pair it with a side salad or crusty bread to complete your meal.

How to Store Olive Garden Ravioli Carbonara

If you have leftovers, let the Ravioli Carbonara cool completely. Then, place it in an airtight container and store it in the refrigerator. It can last for 2-3 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of milk or cream to keep it creamy.

Tips to Make Olive Garden Ravioli Carbonara

• Use fresh ravioli for the best flavor, but frozen will work just fine.
• Make sure to cook the pancetta or bacon until it’s really crispy for the best texture.
• Don’t skip reserving some pasta water—it helps adjust the sauce consistency.
• Feel free to add veggies like spinach or peas for extra nutrition.

Variation

You can customize this dish by using different types of pasta or adding cooked chicken or shrimp for a protein boost. Try using different cheeses, such as Romano or Asiago, for a different flavor profile.

FAQs

1. Can I use other types of pasta instead of ravioli?
Yes, you can use any pasta you like, but remember that cooking times may vary.

2. Can I make this dish vegetarian?
Yes, you can omit the pancetta or bacon and use mushrooms or plant-based bacon as a substitute.

3. Is it possible to make this dish ahead of time?
While it’s best served fresh, you can prepare the sauce and cook the ravioli ahead of time and then combine them just before serving.

Olive Garden Ravioli Carbonara

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A delightful dish that brings the comfort of Italian cuisine right into your home with creamy sauces and rich flavors.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 567 grams cheese filled ravioli, fresh or frozen
• 1 1/2 teaspoons salt (for boiling water)
• 113 grams pancetta or bacon, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 2 large egg yolks
• 1 teaspoon black pepper, ground or cracked
• 28 grams unsalted butter
• 240 ml heavy cream
• 75 grams grated Parmesan cheese
• 120 ml whole milk

Instructions

1. In a large pot, bring salted water to a boil and cook the ravioli according to package instructions.
2. Meanwhile, in a skillet, cook the pancetta or bacon over medium heat until crispy. Add the minced garlic and cook for an additional minute.
3. In a bowl, whisk together the egg yolks, heavy cream, Parmesan cheese, black pepper, and parsley.
4. Once the ravioli is done, reserve some pasta water and drain the ravioli.
5. Add the hot ravioli to the skillet with the pancetta, then remove from heat. Quickly mix in the egg mixture, stirring to create a creamy sauce. Adjust the consistency with the reserved pasta water if needed.
6. Serve immediately with extra Parmesan cheese and parsley on top.

Notes

For best flavor, use fresh ravioli. Add veggies like spinach or peas for extra nutrition.

• Author: mehdilmh
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 3g
• Sodium: 950mg
• Fat: 40g
• Saturated Fat: 18g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 300mg

Keywords: ravioli, carbonara, Italian, comfort food, pasta