Save Cheese ravioli tossed in a creamy carbonara sauce with crispy pancetta, Parmesan, and fresh parsley. This Italian-inspired comfort dish delivers rich, savory flavors with minimal effort perfect for a satisfying weeknight meal.
This recipe quickly became a favorite in my home I love how the creamy sauce perfectly complements the cheesy ravioli
Ingredients
- Cheese ravioli: 567 grams cheese-filled ravioli (fresh or frozen)
- Salt: 1 teaspoon for boiling water
- Pancetta or bacon: 113 grams diced
- Garlic: 2 cloves minced
- Heavy cream: 240 milliliters
- Whole milk: 120 milliliters or use all cream for extra richness
- Parmesan cheese: 50 grams grated for sauce, 25 grams grated for garnish
- Ground black pepper: 1 teaspoon plus cracked pepper to taste
- Salt: 0.5 teaspoon
- Egg yolks: 2 large whisked
- Unsalted butter: 28 grams
- Fresh parsley: 1 tablespoon chopped
Instructions
- Step 1:
- Fill a large pot with water add 1 teaspoon salt and bring to a boil Add the ravioli and cook according to package instructions (3–5 minutes if fresh 8–10 minutes if frozen) Reserve 120 milliliters of the pasta cooking water Drain ravioli and set aside
- Step 2:
- In a large skillet over medium heat cook diced pancetta or bacon until crisp about 4–5 minutes Transfer to a paper towel-lined plate Leave about 1 tablespoon of rendered fat in the skillet
- Step 3:
- In the same skillet melt the butter and add minced garlic Sauté for 30 seconds until fragrant Reduce the heat to medium-low then add heavy cream and milk Stir gently for 2–3 minutes to warm Add grated Parmesan black pepper and salt whisk until the cheese melts into the sauce
- Step 4:
- In a small bowl whisk egg yolks Gradually add several tablespoons of the warm sauce to the yolks whisking constantly to temper Slowly pour the tempered yolks back into the skillet stirring continuously Cook for 2 more minutes until the sauce thickens slightly (do not boil)
- Step 5:
- Add the cooked ravioli to the skillet and toss gently to coat in the sauce Return pancetta or bacon to the pan and mix well If the sauce is too thick add reserved pasta water a little at a time until desired consistency is reached
- Step 6:
- Divide ravioli among serving plates Top with extra grated Parmesan chopped parsley and cracked black pepper Serve immediately
Save This dish always brings the family together with smiles and second helpings guaranteed
Required Tools
Large pot Large skillet Slotted spoon or strainer Whisk Ladle or measuring cup Mixing bowl Chefs knife and cutting board
Allergen Information
Contains Wheat (ravioli) Eggs Milk (cheese cream butter) May contain Tree nuts if using certain brands of cheese If unsure double-check all labels for hidden allergens
Nutritional Information
Calories 645 Total Fat 38 g Carbohydrates 47 g Protein 27 g
Save This Carbonara Ravioli is a perfect weeknight meal that combines rich flavors with ease Give it a try and enjoy a comforting Italian classic
Recipe Questions & Answers
- → How do I prevent the ravioli from breaking during cooking?
Use a large pot with plenty of boiling salted water and cook gently according to package instructions. Avoid overcrowding and stir gently to keep ravioli intact.
- → Can I use frozen ravioli for this dish?
Yes, frozen ravioli works well. Just adjust cooking time based on packaging, typically 8–10 minutes, and reserve some pasta water for sauce consistency.
- → How can I make a vegetarian version?
Simply omit the pancetta or bacon and sauté mushrooms in olive oil to add a savory depth, maintaining the rich sauce flavors.
- → What is the best way to thicken the carbonara sauce?
Whisk egg yolks slowly into warmed cream mixture off heat to gently thicken without curdling. Add reserved pasta water gradually if the sauce is too thick.
- → Which wines pair best with this dish?
A crisp Pinot Grigio or a light Italian red wine complements the creamy and savory elements beautifully.
- → How do I enhance the sauce flavor?
Freshly grated Parmesan cheese and sautéed garlic in butter add rich layers, along with cracked black pepper for a balanced finish.