Description

Rich, indulgent, and bursting with flavor, this Copycat Olive Garden Ravioli Carbonara is a must-try for lovers of creamy pasta dishes. Imagine cheese-filled ravioli smothered in a velvety carbonara sauce, topped with crispy pancetta and freshly grated Parmesan. This dish is perfect for a quick dinner idea or when you’re craving that classic Italian-American comfort food without leaving the house. It’s an easy recipe that delivers restaurant-quality taste in every bite. Whether you’re looking for new food ideas or comforting dinner ideas, this creamy, cheesy plate will become a regular on your weekly menu.

Ingredients

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

Instructions

Bring a large pot of salted water to a boil and cook ravioli according to package directions. Drain and set aside.
In a large skillet over medium heat, cook pancetta or bacon until crispy. Remove with a slotted spoon and set aside.
Add butter to the skillet with the rendered fat. Stir in garlic and sauté for 30 seconds.
Pour in heavy cream and bring to a gentle simmer. Reduce heat and whisk in Parmesan until smooth.
In a separate bowl, whisk egg yolks. Temper them by slowly mixing in a few tablespoons of the hot cream sauce.
Stir tempered yolks into the sauce and continue to cook on low heat.
Add ravioli and pancetta back into the skillet. Toss gently to coat with sauce.
Serve hot, topped with fresh parsley and extra Parmesan.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner