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 Italian-inspired comfort dish is one I turn to when I want something quick yet impressive for dinner.
Ingredients
- For the Ravioli: 567 grams cheese filled ravioli (fresh or frozen), 1 teaspoon salt for boiling water
- For the Carbonara Sauce: 113 grams pancetta or bacon diced, 2 cloves garlic minced, 240 milliliters heavy cream, 120 milliliters whole milk (or use all 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
- For Garnish: 25 grams Parmesan cheese grated, 1 tablespoon fresh parsley chopped, Cracked black pepper to taste
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 recipe always brings my family together around the dinner table enjoying a warm comforting meal.
Notes
Freshly grated Parmesan delivers the best flavor Pair with a crisp Pinot Grigio or light Italian red wine
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
Save This creamy carbonara ravioli is sure to become a family favorite for easy weeknight dinners.
Recipe FAQ Section
- → How do I prevent ravioli from sticking together when cooking?
Use plenty of salted boiling water and stir gently during cooking. Drain carefully and toss with a little olive oil or reserved pasta water.
- → Can I substitute pancetta with bacon?
Yes, bacon works well providing similar smoky, savory flavors when crisped before adding to the sauce.
- → How is the creamy sauce thickened without curdling?
Temper whisked egg yolks by slowly adding warm sauce before combining in the pan, then cook gently without boiling.
- → What can I use to make a vegetarian version?
Omit pancetta and sauté mushrooms in olive oil to add savory richness and texture.
- → How do I adjust sauce consistency if it’s too thick?
Add reserved pasta cooking water gradually while tossing ravioli, until the perfect smooth texture is reached.