Olive Garden Ravioli Carbonara
This Olive Garden-inspired Ravioli Carbonara is a creamy, indulgent dish featuring cheese-stuffed ravioli tossed in a rich Parmesan cream sauce with crispy bacon. It's an easy, restaurant-quality meal you can make at home in under 30 minutes!
Equipment
- 1 Large Pot – For boiling ravioli
- 1 Colander – To drain pasta
- 1 Large Skillet – For cooking bacon and making the sauce
- 1 Wooden Spoon – For stirring the sauce
- 1 Whisk – To mix egg yolks smoothly into the sauce
- 1 Small Bowl – For tempering egg yolks
- 1 Tongs or Slotted Spoon – To toss ravioli in sauce
Ingredients
For the Ravioli:
- 16 oz cheese ravioli fresh or frozen
- 1 tsp salt for boiling water
For the Carbonara Sauce:
- 6 slices bacon cooked and crumbled
- 2 tbsp butter
- 2 cloves garlic minced
- 1 cup heavy cream
- ¾ cup Parmesan cheese grated
- 2 egg yolks beaten
- ½ tsp black pepper freshly ground
- ½ cup reserved pasta water as needed for sauce consistency
For Garnish:
- 2 tbsp fresh parsley chopped
- Extra Parmesan cheese optional
Instructions
Step 1: Cook the Ravioli
- Bring a large pot of salted water to a boil.
- Add the cheese ravioli and cook according to package instructions (about 3-5 minutes for fresh, 7-8 minutes for frozen).
- Drain the ravioli, reserving ½ cup of pasta water for the sauce.
Step 2: Cook the Bacon
- In a large skillet over medium heat, cook the bacon until crispy.
- Transfer the bacon to a paper towel-lined plate and crumble once cooled.
- Leave about 1 tablespoon of bacon grease in the pan for added flavor.
Step 3: Make the Carbonara Sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and stir continuously, allowing it to heat but not boil.
- Gradually whisk in the Parmesan cheese, stirring until smooth.
- In a small bowl, beat the egg yolks and slowly add a spoonful of the warm sauce to temper them.
- Stir the tempered eggs back into the skillet, mixing continuously to prevent scrambling.
- Add black pepper, and if the sauce is too thick, gradually mix in reserved pasta water until desired consistency is reached.
Step 4: Combine the Ravioli and Sauce
- Reduce the heat to low and gently toss the cooked ravioli in the sauce until evenly coated.
- Stir in half of the crumbled bacon and mix well.
Step 5: Garnish and Serve
- Plate the ravioli and top with the remaining bacon.
- Sprinkle with fresh parsley and extra Parmesan cheese if desired.
- Serve immediately while warm and creamy. Enjoy!
Notes
- Ravioli Variations: Try using lobster ravioli, spinach & ricotta, or mushroom ravioli for a different twist.
- Lighter Version: Swap heavy cream for half-and-half and use turkey bacon instead of regular bacon.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk.
- Gluten-Free Option: Use gluten-free ravioli and ensure all other ingredients are gluten-free certified.
- Pasta Water Tip: Always reserve pasta water—it helps loosen the sauce if it gets too thick.