Ravioli Carbonara Crunch
A delightful dish inspired by Olive Garden, featuring tender ravioli enveloped in a creamy sauce with crispy pancetta, making it perfect for family dinners.
Ingredients
Main Ingredients
- 1 lb fresh ravioli (cheese or meat-filled) High-quality ravioli recommended for best flavor.
- 6 oz pancetta or turkey bacon, diced Pancetta provides a richer flavor.
- 2 cloves garlic, minced Avoid overcooking to prevent bitterness.
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
- 1 cup grated Parmesan cheese Freshly grated for best results.
- 2 pieces egg yolks (optional, for richness) Adds velvety texture but optional for lighter dish.
- ½ cup reserved pasta water Use to adjust sauce consistency as needed.
- to taste Salt and black pepper Season to personal preference.
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Boil the fresh ravioli in salted water until they are tender, about 4-5 minutes. Reserve ½ cup of the pasta water and drain the ravioli.
Sauce Preparation
- In a large skillet, cook the diced pancetta or turkey bacon over medium heat until crispy.
- Add the minced garlic and sauté briefly until fragrant.
- Pour in the heavy cream and add the grated Parmesan cheese, stirring until the mixture simmers and becomes smooth.
Combine & Serve
- Add the cooked ravioli to the skillet, gently tossing them in the creamy sauce.
- If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
- If using, off the heat, stir in the egg yolks for extra richness.
- Transfer the ravioli to serving plates, sprinkle with fresh parsley and extra Parmesan cheese, and serve hot.
Notes
This dish pairs well with a side salad and garlic bread. Store leftovers in an airtight container for up to three days. When reheating, add a splash of cream or reserved pasta water to prevent the sauce from thickening too much.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 2g