INTRODUCTION
Olive Garden Ravioli Carbonara is a delicious creamy pasta dish that combines rich flavors and a variety of textures. This Italian-inspired dish uses cheese-filled ravioli, crispy pancetta, and a luscious sauce made with heavy cream and Parmesan cheese. It is simple to prepare and perfect for a family dinner or a cozy night in. With just a few ingredients, you can create a restaurant-quality meal right at home.
WHY YOU WILL LOVE THIS RECIPE
You will love this Ravioli Carbonara for many reasons. First, it is incredibly creamy and satisfying. The smooth sauce clings to the ravioli perfectly, making every bite enjoyable. Second, the combination of pancetta or bacon adds a crispy texture and savory flavor that elevates the dish. The fresh garlic and parsley give an aromatic touch that brightens up the rich ingredients. Finally, it requires minimal cooking techniques, making it accessible for cooks of all skill levels. This recipe is simple yet impressive, which is perfect for any occasion.
HOW TO MAKE Olive Garden Ravioli Carbonara
Making Olive Garden Ravioli Carbonara is easier than you might think. Follow these steps, and you will have a delightful meal ready on your table in no time.
EQUIPMENT NEEDED
To make this recipe, you will need the following equipment:
- Large pot
- Large skillet
- Colander
- Mixing spoon
- Whisk
- Serving plates
Ingredients You’ll Need :
- 567 grams cheese-filled ravioli (fresh or frozen)
- 1 teaspoon salt, for boiling water
- 113 grams pancetta or bacon, diced
- 2 cloves garlic, minced
- 240 milliliters heavy cream
- 120 milliliters whole milk, or more cream for extra richness
- 50 grams Parmesan cheese, grated
- 1 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 large egg yolks, whisked
- 28 grams unsalted butter
- 25 grams extra Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
- Cracked black pepper, to taste
STEP-BY-STEP INSTRUCTIONS :
- Fill a large pot with water and add 1 teaspoon of salt. Bring the water to a boil.
- Add the cheese-filled ravioli to the boiling water. Cook according to package instructions: approximately 3 to 5 minutes if fresh, and 8 to 10 minutes if frozen.
- Reserve 120 milliliters of the pasta cooking water. Then, drain the ravioli and set aside.
- In a large skillet over medium heat, cook the diced pancetta or bacon until it is crisp, about 4 to 5 minutes. Transfer the cooked pancetta or bacon to a paper towel-lined plate. Leave approximately 1 tablespoon of the rendered fat in the skillet.
- Using the same skillet, melt the unsalted butter. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant.
- Reduce the heat to medium-low, then add the heavy cream and whole milk. Stir gently for 2 to 3 minutes, allowing the mixture to warm.
- Add the grated Parmesan cheese, black pepper, and salt to the skillet. Whisk until the cheese melts smoothly into the sauce.
- In a separate bowl, whisk the egg yolks. Gradually incorporate several tablespoons of the warm sauce into the yolks, whisking constantly to temper.
- Slowly pour the tempered yolk mixture back into the skillet, stirring continuously. Cook for an additional 2 minutes until the sauce thickens slightly.
- Add the cooked ravioli to the skillet with the carbonara sauce. Toss gently to coat the ravioli well.
- Return the crispy pancetta or bacon to the pan and mix well. If the sauce appears too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
- Transfer the ravioli carbonara to serving plates. Sprinkle with additional grated Parmesan cheese and chopped fresh parsley. Finish with freshly cracked black pepper to taste.
- Serve immediately for the best texture and flavor.
HOW TO SERVE Olive Garden Ravioli Carbonara
When serving Olive Garden Ravioli Carbonara, presentation is important. Serve the ravioli in shallow bowls or on plates. Top with extra grated Parmesan cheese and a sprinkle of chopped fresh parsley. You may also drizzle a little olive oil for added flavor. Serve the dish warm alongside a fresh salad or garlic bread for a hearty meal. This dish is best enjoyed right after cooking so that the sauce remains creamy and delicious.
STORAGE & FREEZING : Olive Garden Ravioli Carbonara
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. The sauce may thicken as it cools. To reheat, add a little bit of milk or reserved pasta water to loosen the sauce, then microwave or heat it on the stove until warmed through.
Freezing Ravioli Carbonara is less recommended due to the cream-based sauce. However, if you choose to freeze it, ensure it is in a freezer-safe container. It can last up to two months in the freezer. Reheating from frozen might result in changes in texture, so be mindful of that.
SERVING SUGGESTIONS
Olive Garden Ravioli Carbonara pairs well with various side dishes. Here are some serving suggestions:
- A fresh green salad with a light vinaigrette complements the richness of the carbonara.
- Garlic bread or cheesy breadsticks can help soak up the delicious sauce.
- Steamed vegetables like broccoli or asparagus add color and nutrition to the meal.
- A glass of white wine, like Pinot Grigio, can enhance the flavors of the dish.
VARIATIONS
Consider these variations to put your unique spin on the recipe:
- For a vegetarian version, substitute pancetta with sautéed mushrooms for an earthy flavor.
- Add peas or spinach for a boost of nutrients.
- For a spicy kick, add crushed red pepper flakes or a dash of hot sauce.
- Experiment with different cheese, such as Romano or Pecorino, to mix things up.
FAQs
1. Can I use frozen ravioli?
Yes, frozen ravioli works perfectly for this recipe. Just be sure to follow the package instructions for the cooking time.
2. Is there a way to make this dish lighter?
You can use low-fat milk instead of heavy cream and reduce the quantity of cheese. Using turkey bacon instead of pancetta can also help reduce fat.
3. Can I make carbonara without eggs?
Yes, for a no-egg version, you can increase the amount of cream and cheese or use a store-bought alfredo sauce.
4. How can I make my sauce thicker?
To thicken the sauce, continue to cook over low heat until it reduces or whisk in an additional egg yolk.
MAKE-AHEAD TIPS FOR Olive Garden Ravioli Carbonara
You can prepare components of Ravioli Carbonara ahead of time. Cook the pancetta or bacon and store it in the refrigerator. You can also mix the cream and cheese sauce, but be sure to reheat gently to avoid curdling. When you are ready to serve, simply cook the ravioli and combine everything, following the last few steps of the recipe for a fresh finish. This makes for easy meal prep and quick dinners during the week.
Olive Garden Ravioli Carbonara
Ingredients
Method
- Fill a large pot with water and add 1 teaspoon of salt. Bring the water to a boil.
- Add the cheese-filled ravioli to the boiling water. Cook according to package instructions: approximately 3 to 5 minutes if fresh, and 8 to 10 minutes if frozen.
- Reserve 120 milliliters of the pasta cooking water. Then, drain the ravioli and set aside.
- In a large skillet over medium heat, cook the diced pancetta or bacon until it is crisp, about 4 to 5 minutes. Transfer the cooked pancetta or bacon to a paper towel-lined plate, leaving approximately 1 tablespoon of the rendered fat in the skillet.
- Using the same skillet, melt the unsalted butter. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant.
- Reduce the heat to medium-low, then add the heavy cream and whole milk. Stir gently for 2 to 3 minutes, allowing the mixture to warm.
- Add the grated Parmesan cheese, black pepper, and salt to the skillet. Whisk until the cheese melts smoothly into the sauce.
- In a separate bowl, whisk the egg yolks. Gradually incorporate several tablespoons of the warm sauce into the yolks, whisking constantly to temper.
- Slowly pour the tempered yolk mixture back into the skillet, stirring continuously. Cook for an additional 2 minutes until the sauce thickens slightly.
- Add the cooked ravioli to the skillet with the carbonara sauce. Toss gently to coat the ravioli well.
- Return the crispy pancetta or bacon to the pan and mix well. If the sauce appears too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
- Transfer the ravioli carbonara to serving plates. Sprinkle with additional grated Parmesan cheese and chopped fresh parsley. Finish with freshly cracked black pepper to taste.
- Serve immediately for the best texture and flavor.