Olive Garden-Inspired Ravioli Carbonara
Discover how to make Olive Garden-Inspired Ravioli Carbonara. A delicious recipe with detailed instructions.
15
Prep Time
20
Cook Time
35
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Olive Garden-Inspired Ravioli Carbonara. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Cook Ravioli: Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions (typically 3–4 minutes for fresh, 5–7 minutes for frozen). Drain and set aside.
Step 2
2. Crisp Pancetta: In a large skillet over medium heat, cook diced pancetta until crispy (5–6 minutes). Remove with a slotted spoon, leaving 1 tbsp fat in the pan.
Step 3
3. Make Sauce Base: Add garlic to the skillet and sauté 30 seconds until fragrant. Pour in cream and milk, scraping up any browned bits. Simmer 3–4 minutes until slightly thickened.
Step 4
4. Temper Eggs: Whisk 2–3 tbsp hot cream mixture into the egg yolks to temper them. Reduce heat to low, then slowly pour the yolks into the skillet while stirring constantly.
Step 5
5. Finish Sauce: Stir in Parmesan, pepper, salt, and butter until melted. Add cooked ravioli and pancetta, tossing gently to coat. Remove from heat immediately.
Step 6
6. Serve: Divide among bowls and garnish with extra Parmesan, parsley, and cracked pepper.
You Must Know
- ✓Follow the recipe carefully for best results.
Serving Suggestions
Pair with a crisp Caesar salad and garlic breadsticks. Ideal for weekends or special occasions.
Nutritional Info (Per Serving)
750
Calories
24g
Protein
45g
Carbs
52g
Fat
Tags
Lily
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More Dinner Recipes
Olive Garden-Inspired Ravioli Carbonara
Discover how to make Olive Garden-Inspired Ravioli Carbonara. A delicious recipe with detailed instructions.
Ingredients (14)
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions (typically 3–4 minutes for fresh, 5–7 minutes for frozen). Drain and set aside.
- Crisp Pancetta: In a large skillet over medium heat, cook diced pancetta until crispy (5–6 minutes). Remove with a slotted spoon, leaving 1 tbsp fat in the pan.
- Make Sauce Base: Add garlic to the skillet and sauté 30 seconds until fragrant. Pour in cream and milk, scraping up any browned bits. Simmer 3–4 minutes until slightly thickened.
- Temper Eggs: Whisk 2–3 tbsp hot cream mixture into the egg yolks to temper them. Reduce heat to low, then slowly pour the yolks into the skillet while stirring constantly.
- Finish Sauce: Stir in Parmesan, pepper, salt, and butter until melted. Add cooked ravioli and pancetta, tossing gently to coat. Remove from heat immediately.
- Serve: Divide among bowls and garnish with extra Parmesan, parsley, and cracked pepper.
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