Copycat Olive Garden Ravioli Carbonara Recipe

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Imagine twirling your fork into plump, cheese-filled ravioli drenched in a velvety, savory carbonara sauce, each bite generously cloaked in Parmesan and bits of crispy pancetta. This Copycat Olive Garden Ravioli Carbonara brings the restaurant experience right to your kitchen — rich, comforting, and layered with Italian-inspired flavor. Whether you’re craving a hearty dinner after a long day or planning a special meal, this creamy dish checks every box.

It’s a recipe that captures the essence of Olive Garden’s indulgent pasta creations: buttery, cheesy, and irresistibly satisfying. With each mouthful, you get the smoothness of the carbonara sauce, the punch of garlic, the salty kick of cured meat, and the soft chew of perfectly cooked ravioli. You’ll want to savor this dinner slowly — though chances are, it’ll disappear quickly.

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Ingredients for Copycat Olive Garden Ravioli Carbonara Recipe

• 1 (20 oz) package of refrigerated cheese ravioli
• 6 oz pancetta or thick-cut bacon, diced
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1½ cups heavy cream
• ¾ cup grated Parmesan cheese
• 2 egg yolks
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley (for garnish)
• Extra Parmesan for topping

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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 until tender but still firm (al dente). Drain and set aside, tossing with a little olive oil to prevent sticking.

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Step 2: Crisp the Pancetta

In a large skillet over medium heat, cook the pancetta or diced bacon until golden and crispy. This usually takes about 5–7 minutes. Use a slotted spoon to transfer the cooked pancetta to a paper towel-lined plate, leaving the rendered fat in the skillet.

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Step 3: Make the Carbonara Sauce

Add the butter to the skillet with the pancetta drippings. Once melted, stir in the minced garlic and sauté for 30 seconds until fragrant — don’t let it brown. Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and whisk in the Parmesan cheese until it melts into the sauce.

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Step 4: Temper the Egg Yolks

In a small bowl, whisk the egg yolks. Slowly drizzle a few tablespoons of the hot cream sauce into the yolks while whisking continuously — this tempers them and prevents curdling. Then, gradually whisk the tempered yolks back into the skillet with the sauce.

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Step 5: Combine Everything

Add the cooked ravioli and crispy pancetta into the skillet with the sauce. Toss gently to coat the pasta evenly. Season with salt and freshly cracked pepper to taste. Let everything simmer for another minute or two until heated through and creamy.

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Step 6: Serve

Plate the ravioli while hot, topped with extra grated Parmesan, a sprinkle of fresh parsley, and more pancetta if desired. Serve immediately and enjoy this restaurant-style pasta in the comfort of your home.

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Estimated Nutrition

Note: These values are approximate per serving, assuming the dish yields 4 servings.

• Calories: 640
• Total Fat: 42g
• Saturated Fat: 21g
• Cholesterol: 155mg
• Sodium: 780mg
• Carbohydrates: 38g
• Fiber: 2g
• Sugars: 3g
• Protein: 24g

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Frequently Asked Questions

1. Can I use frozen ravioli instead of refrigerated?

Yes! Just cook them according to the package instructions and proceed with the recipe as directed.

2. What’s the best substitute for pancetta?

Thick-cut bacon works beautifully. Prosciutto or turkey bacon can also be used in a pinch.

3. Is it safe to use raw egg yolks in the sauce?

Yes — tempering them with hot cream and simmering ensures they cook safely into the sauce.

4. Can I make this dish vegetarian?

Absolutely. Omit the pancetta and add sautéed mushrooms or sun-dried tomatoes for a meat-free version.

5. Why is my sauce clumping?

This could be due to adding egg yolks too quickly. Temper them slowly to ensure a smooth, creamy sauce.

6. Can I use milk instead of heavy cream?

Heavy cream gives the richest flavor, but whole milk can be used with a tablespoon of flour or cornstarch to help thicken it.

7. How do I prevent the ravioli from tearing?

Stir gently and avoid overcooking. Use a slotted spoon to handle them when draining.

8. Can I prepare the sauce ahead of time?

You can make the sauce a day ahead, but reheat it gently and stir well before combining with freshly cooked ravioli.

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