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This decadent ravioli carbonara replicates the beloved Olive Garden classic with pillowy cheese ravioli swimming in a velvety, cheesy carbonara sauce studded with savory bacon bits. I've perfected this copycat recipe through countless attempts to satisfy my family's Italian restaurant cravings without leaving home.
I first recreated this dish after a particularly memorable anniversary dinner at Olive Garden. My husband declared this version even better than the original and now requests it for every special occasion.
Ingredients
- Cheese ravioli forms the hearty base for this dish providing perfect pockets of flavor
- Butter creates the rich foundation for the sauce
- Fresh minced garlic adds aromatic depth you simply cannot achieve with powder
- Heavy cream delivers that signature Olive Garden richness and body
- Parmesan cheese brings nutty complexity and thickens the sauce beautifully
- Mozzarella cheese adds the stretchy appeal children especially love
- Milk helps thin the sauce to the perfect consistency
- Salt and pepper must be added to taste as cheese saltiness varies
- Bacon bits provide that smoky carbonara flavor without the fuss of cooking bacon
- Extra Parmesan for topping because one can never have too much cheese
- Fresh parsley brightens the rich dish with color and herbaceous notes
Step-by-Step Instructions
- Prepare the Ravioli
- Cook your ravioli following package instructions until they float to the top. This typically takes 4 to 5 minutes for fresh ravioli or 7 to 9 minutes for frozen. Test one to ensure it's tender but still has a slight bite. Reserve half a cup of pasta water before draining in case you need to thin your sauce later.
- Create the Sauce Base
- In a large skillet over medium heat melt the butter completely until it begins to bubble slightly. Add the minced garlic and cook for 30 to 45 seconds until fragrant but not browned. Garlic burns quickly so keep a watchful eye and stir constantly.
- Develop the Creamy Sauce
- Pour in the heavy cream and bring to a gentle simmer not a full boil. Gradually add both Parmesan and mozzarella cheeses while whisking continuously to prevent clumping. This should take about 3 to 4 minutes. Add the milk to achieve your desired consistency. Season with salt and pepper tasting as you go.
- Combine Components
- Gently fold the cooked ravioli into the sauce ensuring each piece gets evenly coated. Allow the ravioli to simmer in the sauce for 1 to 2 minutes so it can absorb some of the flavors. If sauce becomes too thick add a splash of the reserved pasta water.
- Finish and Serve
- Transfer to serving dishes and sprinkle generously with bacon bits and additional Parmesan cheese. Scatter fresh parsley over the top for a beautiful presentation. Serve immediately while hot and creamy.
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The combination of two different cheeses is what truly elevates this dish. I discovered through experimentation that while Parmesan provides flavor depth mozzarella creates that silky smooth texture that makes restaurant dishes so irresistible. My daughter now judges all pasta dishes against this family favorite.
Make-Ahead Options
This dish can be partially prepared in advance to save time on busy evenings. Cook the ravioli slightly less than al dente rinse with cold water to stop cooking and toss with a bit of olive oil to prevent sticking. Refrigerate for up to 24 hours. Prepare the sauce just before serving then combine with the pre-cooked ravioli and heat through. The sauce will thicken considerably when refrigerated so you may need to add a splash of cream or milk when reheating.
Perfect Pairings
A simple arugula salad with lemon vinaigrette cuts through the richness of this dish beautifully. For drinks I recommend a crisp Pinot Grigio or Sauvignon Blanc to balance the creamy sauce. If serving to guests consider starting with a light antipasto platter and finishing with traditional tiramisu to complete your Olive Garden experience at home.
Creative Variations
Transform this dish by adding grilled chicken breast for a protein boost or sautéed mushrooms for an earthy twist. For seafood lovers jumbo shrimp or scallops make elegant additions. You can also experiment with different ravioli fillings such as lobster spinach or butternut squash to create entirely new flavor profiles while maintaining the beloved carbonara sauce.
Recipe FAQs
- → Can I use different types of ravioli for this dish?
Absolutely! While cheese ravioli is traditional, this sauce works beautifully with spinach, mushroom, or even meat-filled ravioli varieties. Just follow the same cooking instructions regardless of the filling.
- → How can I make this dish lighter?
To lighten it up, substitute half-and-half for the heavy cream, use reduced-fat cheese, and opt for turkey bacon instead of regular bacon bits. You can also increase the protein-to-sauce ratio by adding more ravioli.
- → What sides pair well with Ravioli Carbonara?
A simple green salad with vinaigrette dressing provides a nice contrast to the rich pasta. Garlic bread is perfect for soaking up extra sauce, while roasted vegetables like asparagus or broccoli add color and nutrition.
- → Can I prepare any parts of this dish ahead of time?
Yes! You can cook the bacon and prepare the garlic in advance. The sauce can be made up to 24 hours ahead and gently reheated. Cook the ravioli fresh when ready to serve for best texture.
- → How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore the sauce's consistency, as it will thicken when cold.
- → What wine pairs well with this dish?
A medium-bodied white wine like Pinot Grigio or Chardonnay complements the creamy sauce perfectly. For red wine lovers, a light Pinot Noir works well with the bacon elements without overwhelming the dish.