Ravioli Carbonara from Olive Garden features tender cheese-filled ravioli tossed in a creamy sauce made with crispy pancetta, Parmesan cheese, and a hint of black pepper, delivering a rich and comforting Italian classic.
Equipments
- Large pot
- Skillet or frying pan
- Slotted spoon
- Colander
- Mixing bowl
- Whisk
- Grater (for Parmesan cheese)
- Ladle
- Tongs or pasta server
- Measuring cups
- Measuring spoons
Ingredients
- 1 lb (450g) cheese-filled ravioli
- 4 oz (115g) pancetta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1/2 teaspoon freshly ground black pepper
- Salt (to taste)
- Chopped fresh parsley (optional, for garnish)
Using fresh pancetta ensures the best flavor and texture in your Ravioli Carbonara, but if unavailable, high-quality bacon can be a suitable substitute. Grating Parmesan cheese fresh will enhance the creamy sauce's richness compared to pre-grated varieties. Be cautious with seasoning since the pancetta and Parmesan already contribute significant saltiness to the dish. The egg yolks must be mixed carefully to avoid scrambling, creating a silky sauce instead. Your homemade Ravioli Carbonara from Olive Garden copycat menu will delight with its authentic taste and creamy consistency.
Instructions
- Bring a large pot of salted water to a boil.
- Add cheese-filled ravioli and cook according to package instructions; reserve 1/2 cup pasta water, drain, and set aside.
- While ravioli cooks, heat skillet over medium heat.
- Add pancetta and cook until crispy; remove with slotted spoon and set aside.
- In a mixing bowl, whisk together heavy cream, egg yolks, grated Parmesan, and black pepper.
- Remove skillet from heat, add butter, and let melt.
- Add cooked ravioli to skillet with melted butter, tossing gently.
- Pour cream-egg-parmesan mixture over ravioli, tossing constantly.
- Add reserved pasta water bit by bit until sauce is smooth and creamy.
- Stir in crispy pancetta.
- Taste and adjust salt as needed.
- Plate ravioli, sprinkle with more Parmesan, black pepper, and parsley if desired.
- Serve immediately.
Substitution
Ravioli Carbonara from Olive Garden's copycat menu combines cheese-filled ravioli with a creamy pancetta and Parmesan sauce that captures the rich flavors of traditional Italian cuisine. If pancetta is unavailable, you can substitute it with thick-cut bacon or guanciale for a similar smoky, savory taste. When working with egg yolks, temper them gently by gradually adding a bit of the warm cream mixture before combining everything to prevent curdling. Using fresh Parmesan cheese grated just before cooking ensures a smoother sauce and a more authentic flavor profile. Your choice of pasta and seasoning adjustments can personalize the dish while maintaining its comforting essence.
Tips
Ensure the large pot is sufficiently salted to season the ravioli during boiling, enhancing the overall flavor. When whisking the heavy cream with egg yolks and Parmesan, do so gently to avoid scrambling the eggs when adding the mixture to the warm skillet. Use the reserved pasta water sparingly to gradually achieve a smooth, creamy sauce without making it too watery. You should toss the ravioli continuously after adding the sauce to coat them evenly and prevent clumping before serving.
Nutritions
Ravioli Carbonara from Olive Garden provides a substantial source of protein and calcium, largely from its cheese-filled ravioli, pancetta, and Parmesan cheese. The dish is rich in fats, primarily saturated fats from the heavy cream, butter, and egg yolks, which contribute to its creamy texture and caloric density. You should be aware that this meal contains moderate amounts of sodium, especially due to pancetta and Parmesan, so adjust salt intake accordingly. Incorporating fresh parsley adds a touch of vitamins and antioxidants, enhancing the nutritional profile slightly.
Storage
Store leftover Ravioli Carbonara in an airtight container to maintain freshness and prevent moisture loss. Refrigerate your dish promptly and consume within 2 to 3 days to enjoy the creamy sauce at its best quality. Reheat gently in a skillet over low heat or microwave with a splash of pasta water to restore the sauce's smooth texture.
Variation or Alternatives
You can substitute pancetta with guanciale or thick-cut bacon for a slightly different flavor profile while maintaining the authentic Italian taste. Using half-and-half instead of heavy cream can lighten the sauce without sacrificing creaminess. For a twist, consider adding sauteed garlic or finely chopped shallots to the butter before tossing the ravioli. To achieve a silkier texture, temper the egg yolks by gradually whisking in some warm pasta water before mixing with the cream and cheese.
Allergies
Ravioli Carbonara from Olive Garden contains common allergens such as dairy products from Parmesan cheese and heavy cream, as well as eggs in the sauce. The cheese-filled ravioli also typically includes wheat, which can trigger gluten allergies. If you have sensitivities to any of these ingredients, it's important to verify with your server or review the allergen information before ordering.
Why this recipe?
Ravioli Carbonara from Olive Garden combines tender, cheese-filled ravioli with a creamy carbonara sauce made of eggs, pancetta, and Parmesan, delivering rich and comforting flavors. This dish appeals to those who enjoy classic Italian comfort food with a modern twist. You will appreciate its balanced texture and savory taste that sets it apart from standard pasta dishes. Trying to recreate this recipe at home offers the satisfaction of mastering a beloved menu item and customizing ingredients to your personal preference.