The Star Ingredients You’ll Need
For the Ravioli Carbonara:
- Frozen Cheese Ravioli: 25 ounces (choose your favorite brand – fresh or frozen works!)
- Pancetta: 4 ounces, diced
- Heavy Cream: 1 cup
- Eggs: 2 large, plus 2 large egg yolks
- Grated Parmesan Cheese: 1 cup, plus more for serving
- Garlic: 2 cloves, minced
- Salt: To taste
- Black Pepper: Freshly ground, to taste
- Fresh Parsley: Chopped, for garnish (optional)
- Olive Oil: 1 tablespoon
Let’s Talk About Substitutions and Swaps
Okay, so maybe you don’t have *exactly* everything on that list. No worries! Here’s how we can make it work:
- Pancetta: If you can’t find pancetta, bacon or even prosciutto will work beautifully. Just dice it up and cook it the same way.
- Heavy Cream: Half-and-half can be used in a pinch, but the sauce won’t be quite as rich. If you use half-and-half, consider adding a tablespoon of butter for extra richness.
- Cheese Ravioli: Feel free to experiment! You could use mushroom ravioli, spinach ravioli, or even meat ravioli. The carbonara sauce will complement any of them.
- Garlic: A teaspoon of garlic powder can stand in for fresh garlic in a pinch, but fresh is always best!
Step-by-Step Instructions to Carbonara Perfection
Getting Started: Prep is Key!
- Cook the Ravioli: Cook the ravioli according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining. This starchy water is liquid gold! It will help create a silky, emulsified sauce.
Making the Carbonara Sauce: The Heart of the Dish
- Cook the Pancetta: While the ravioli is cooking, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta from the skillet with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Sauté the Garlic: Add the minced garlic to the skillet with the pancetta fat and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
- Create the Custard: In a medium bowl, whisk together the heavy cream, eggs, egg yolks, and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. This is your carbonara custard!
- Combine and Cook: Reduce the heat to low. Pour the carbonara custard into the skillet with the garlic-infused pancetta fat. Immediately add the cooked ravioli to the skillet. Toss gently to coat the ravioli in the sauce.
- The Secret to Creaminess: Here’s the tricky part! The key to a perfect carbonara sauce is low and slow heat. Cook for 2-3 minutes, tossing constantly, until the sauce thickens slightly and coats the ravioli. If the sauce becomes too thick, add a tablespoon or two of the reserved pasta water to loosen it up. The sauce should be creamy, not scrambled.
- Final Touches: Remove the skillet from the heat. Stir in the crispy pancetta and chopped fresh parsley (if using).
- Serve Immediately: Serve the Olive Garden Ravioli Carbonara immediately, garnished with extra grated Parmesan cheese and freshly ground black pepper.
Troubleshooting Tips for Carbonara Catastrophes (and How to Avoid Them!)
Carbonara can be a little finicky, but don’t let that intimidate you! Here are some common problems and how to fix them:
- Scrambled Eggs: The most common carbonara problem! This happens when the heat is too high. Remember, low and slow is the key. If your sauce starts to scramble, immediately remove the skillet from the heat and whisk vigorously. Adding a little bit of the reserved pasta water can also help to smooth it out.
- Thick Sauce: If your sauce becomes too thick, it’s probably because it’s overcooked or there’s not enough liquid. Add a tablespoon or two of the reserved pasta water until the sauce reaches your desired consistency.
- Thin Sauce: If your sauce is too thin, it might be because you didn’t use enough eggs or cheese. You can try whisking in a little bit more grated Parmesan cheese to thicken it up.
- Bland Sauce: Make sure to season generously with salt and freshly ground black pepper. The Parmesan cheese will also add saltiness, so taste as you go.
Level Up Your Ravioli Carbonara Game!
Want to take this dish to the next level? Here are some ideas:
- Add Vegetables: Sauté some spinach, peas, or asparagus along with the garlic for a boost of nutrients and flavor.
- Spice it Up: Add a pinch of red pepper flakes to the sauce for a little bit of heat.
- Use Brown Butter: Brown the butter before adding the garlic for a nutty, rich flavor.
- Grilled Chicken or Shrimp: Add grilled chicken or shrimp for extra protein.
Serving Suggestions: Complete the Meal
This Olive Garden Ravioli Carbonara is delicious on its own, but here are some serving suggestions to complete the meal:
- Garlic Bread: Always a classic pairing!
- Caesar Salad: A crisp Caesar salad provides a refreshing contrast to the rich pasta.
- Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are a healthy and flavorful side dish.
- Wine Pairing: A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with the creamy sauce.
Other Delicious Pasta Dishes to Explore
If you’re a pasta lover like me, you’re always looking for new recipes to try! Here are a few of my favorites that you might enjoy:
- Craving a comforting casserole? Try this Million Dollar Ravioli Casserole.
- For a quick and easy weeknight meal, check out this Stovetop Creamy Ground Beef Pasta Dinner.
- These Spinach Ricotta Stuffed Shells are always a hit!
- Another cheesy bake you’ll love is this Cheesy Baked Tortellini Casserole.
- Need a dish for a potluck? Million Dollar Spaghetti is always a crowd-pleaser.
- And for something a little different, try this Cheesesteak Tortellini Ultimate Dinner.
Storage and Reheating: For Leftovers (If There Are Any!)
Store leftover Olive Garden Ravioli Carbonara in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed. You can also microwave it, but be careful not to overcook it. The microwave can make the sauce a bit rubbery.
Final Thoughts: Your Carbonara Adventure Awaits
So there you have it – my take on the iconic Olive Garden Ravioli Carbonara. Don’t be afraid to experiment and make it your own! Remember, the most important ingredient is love (and maybe a little extra Parmesan). Happy cooking!
What can I use as a substitute if I don’t have pancetta?
If you can’t find pancetta, bacon or even prosciutto will work beautifully. Just dice it up and cook it the same way.
What’s the secret to making a creamy carbonara sauce without scrambling the eggs?
The key to a perfect carbonara sauce is low and slow heat. Cook for 2-3 minutes, tossing constantly, until the sauce thickens slightly and coats the ravioli. If the sauce becomes too thick, add a tablespoon or two of the reserved pasta water to loosen it up.
How should I store and reheat leftover Ravioli Carbonara?
Store leftover Olive Garden Ravioli Carbonara in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed. You can also microwave it, but be careful not to overcook it.
Can I use a different type of ravioli in this recipe?
Yes, feel free to experiment with different ravioli types such as mushroom, spinach, or meat ravioli. The carbonara sauce will complement any of them.
Best Olive Garden Ravioli Carbonara
This Olive Garden Ravioli Carbonara copycat recipe brings the restaurant favorite to your home, featuring tender cheese ravioli in a silky carbonara sauce with crispy pancetta and Parmesan. It’s a comforting and flavorful dish perfect for a weeknight meal.
Ingredients
Equipment
Method
- Cook the ravioli according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
- While the ravioli is cooking, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta from the skillet with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Add the minced garlic to the skillet with the pancetta fat and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
- In a medium bowl, whisk together the heavy cream, eggs, egg yolks, and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
- Reduce the heat to low. Pour the carbonara custard into the skillet with the garlic-infused pancetta fat. Immediately add the cooked ravioli to the skillet. Toss gently to coat the ravioli in the sauce.
- Cook for 2-3 minutes, tossing constantly, until the sauce thickens slightly and coats the ravioli. If the sauce becomes too thick, add a tablespoon or two of the reserved pasta water to loosen it up. The sauce should be creamy, not scrambled.
- Remove the skillet from the heat. Stir in the crispy pancetta and chopped fresh parsley (if using).
- Serve immediately, garnished with extra grated Parmesan cheese and freshly ground black pepper.
Notes
For richer flavor, use fresh pasta. If you can’t find pancetta, bacon or prosciutto will work. Half-and-half can substitute heavy cream, but add a tablespoon of butter for richness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed.
