Description
This Olive Garden-inspired Ravioli Carbonara is a creamy, comforting Italian dish featuring tender cheese ravioli tossed in a rich sauce made from crispy bacon, heavy cream, Parmesan cheese, and egg yolks, finished with fresh garlic and parsley for a flavorful touch. Ready in just 30 minutes, this easy-to-make recipe serves 4 and brings restaurant-quality flavors to your home kitchen.
Ingredients
Scale
Ravioli
- 1 lb cheese ravioli (fresh or frozen)
Sauce and Toppings
- 6 slices bacon, chopped
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 2 egg yolks
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
- Olive oil, for drizzling (to prevent sticking)
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to the package directions until tender. Drain well and transfer to a bowl, drizzling a little olive oil over the ravioli to prevent them from sticking together. Set aside.
- Cook Bacon: Heat a large skillet over medium heat and add the chopped bacon. Cook the bacon until it is crispy and browned, then use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess fat. Reserve 1 to 2 tablespoons of bacon fat in the skillet for the sauce.
- Sauté Garlic: In the same skillet with the reserved bacon fat, add the minced garlic. Sauté for 30 to 60 seconds, stirring constantly until fragrant but not browned to avoid bitterness.
- Add Cream: Reduce the heat to low, then pour in the heavy cream. Stir and bring the mixture to a gentle simmer, allowing the cream to warm through without boiling.
- Incorporate Egg Yolks: Slowly whisk in the egg yolks to the simmering cream sauce, stirring constantly to prevent the eggs from scrambling. Continue cooking the sauce for 2 to 3 minutes, until it thickens slightly and becomes creamy.
- Mix in Parmesan: Stir in the grated Parmesan cheese until it melts fully into the sauce. Season with salt and black pepper to taste, blending all the flavors together.
- Toss Ravioli: Gently add the cooked ravioli back into the skillet with the sauce. Carefully toss to coat each ravioli evenly without breaking them.
- Finish and Serve: Sprinkle the crispy bacon pieces over the sauced ravioli. Add extra Parmesan cheese, additional black pepper if desired, and fresh chopped parsley for garnish. Serve immediately while warm and creamy.
Notes
- Use fresh or frozen cheese ravioli depending on availability; adjust cooking time accordingly.
- Be careful when adding the egg yolks to avoid scrambling; stirring constantly and lowering heat helps.
- Reserve some Parmesan cheese for garnishing at the end to enhance flavor and presentation.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- If you prefer a saltier flavor, adjust the salt seasoning carefully due to the salty bacon and Parmesan.
