Dinner

Olive Garden Ravioli Carbonara Recipe

Name: Olive Garden Ravioli Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 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

BySarah Summers December 9, 2025December 9, 2025

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Introduction

Enjoy a restaurant-style dish at home with this creamy Olive Garden-inspired Ravioli Carbonara. Cheese-filled ravioli are tossed in a rich sauce made from crispy pancetta, garlic, cream, and Parmesan, finished with egg yolks for smoothness. This comforting Italian-American recipe comes together quickly and is perfect for a delicious weeknight dinner.

A white shallow bowl filled with round ravioli pasta covered in creamy white sauce. The ravioli noodles are pale yellow with a crimped edge, stacked in layers that show their soft texture. On top, small pieces of crispy dark brown bacon and finely chopped fresh green herbs are spread evenly. Grated white cheese and visible black pepper flakes are sprinkled over the dish. A silver fork lifts a portion of ravioli, showing clusters of sauce, bacon, herbs, and cheese clinging to it. The bowl sits on a white marbled surface, adding brightness to the warm tones of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for garnish)
1 tablespoon fresh parsley, chopped (for garnish)
Cracked black pepper, to taste

Instructions

Step 1: Fill a large pot with water and add 1 teaspoon salt. Bring to a boil. Add the cheese-filled ravioli and cook according to package instructions: 3-5 minutes if fresh, 8-10 minutes if frozen. Reserve 120 milliliters of pasta cooking water, then drain ravioli and set aside.
Step 2: In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of fat in the skillet.
Step 3: Using the same skillet, melt unsalted butter and add minced garlic. Sauté for 30 seconds until fragrant. Reduce heat to medium-low, then add heavy cream and whole milk. Stir gently for 2-3 minutes to warm the mixture.
Step 4: Add grated Parmesan, black pepper, and salt to the skillet. Whisk until the cheese melts smoothly into the sauce.
Step 5: In a separate bowl, whisk the egg yolks. Gradually whisk several tablespoons of the warm sauce into the yolks to temper them. Slowly pour the tempered yolk mixture back into the skillet, stirring continuously. Cook for 2 more minutes until the sauce thickens slightly.
Step 6: Add the cooked ravioli to the skillet and toss gently to coat. Return the crispy pancetta or bacon to the pan and mix well. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
Step 7: Transfer the ravioli carbonara to serving plates. Sprinkle with extra grated Parmesan, chopped parsley, and freshly cracked black pepper. Serve immediately for the best texture and flavor.

Tips & Variations

Use freshly grated Parmesan for the best flavor and smoother sauce.
If you prefer a richer sauce, substitute whole milk with more heavy cream.
Swap pancetta with thick-cut bacon or smoked turkey bacon for a different twist.
Add fresh spinach or peas at the end of cooking for extra veggies.
Reserve pasta water carefully; adding it a little at a time helps achieve the perfect sauce consistency.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. The sauce may thicken when chilled; reheat gently on the stove with a splash of milk or cream, stirring to loosen it. For longer storage, freeze portions in airtight containers and thaw in the fridge before reheating.

How to Serve

A white bowl filled with round ravioli pasta pieces covered in a rich creamy sauce; the ravioli are pale yellow with ruffled edges and are topped with small pieces of crispy brown bacon, grated white cheese, and fresh green parsley leaves scattered on top. The sauce looks smooth and thick, coating the pasta fully, with specks of black pepper adding contrast. A silver fork held by a woman's hand lifts a ravioli piece from the bowl, showing the creamy sauce and bacon bits on it. The background has a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this dish?

Yes, both fresh and frozen cheese-filled ravioli work well. Adjust the boiling time as indicated—3-5 minutes for fresh and 8-10 minutes for frozen ravioli.

What can I substitute for pancetta?

Bacon is an excellent substitute that provides a similar salty, crispy texture and flavor. Smoked turkey bacon or vegetarian bacon crumbles also work as alternatives.