This Olive Garden–style ravioli carbonara is the kind of dish that turns a weeknight into a small celebration. I first made it on a rainy evening when I wanted something indulgent but quick. The combination of pillowy cheese ravioli and a luxuriously creamy sauce studded with crisp pancetta immediately became a family favorite. The textures are what hook you: the soft, tender pasta pockets, the melt-in-your-mouth creaminess of the sauce, and the bright snap of black pepper and parsley on top. It’s rich without being cloying and manages to feel both comforting and slightly elegant.

I discovered this version when adjusting a classic carbonara technique to work with store-bought cheese-filled ravioli. Using yolks to anchor the sauce and adding a splash of milk keeps the texture silky and light enough to coat each ravioli without turning into an overly thick cream stew. I make this when I want something that feels special but doesn’t require hours in the kitchen — perfect for a quick date night or a cozy dinner for the family. Whenever I bring this to the table, someone always asks for seconds, and the leftovers reheat beautifully for lunch the next day.

Ingredients

• Cheese ravioli: 1 lb 4 oz fresh or frozen cheese-filled ravioli (567 g) — choose a good-quality refrigerated ravioli if possible; it cooks evenly and has a tender filling. Brands I reach for are local fresh pasta brands or a reliable supermarket brand for frozen options.
• Salt: 1 teaspoon for the boiling water to season the pasta as it cooks — salted water is your first chance to flavor the pasta itself.
• Pancetta or bacon: 4 oz diced pancetta (113 g) — pancetta gives an authentic, slightly sweet pork flavor; use thick-cut bacon if you prefer more smoke.
• Garlic: 2 cloves, minced — adds a warm aromatic depth without overtaking the dish.
• Heavy cream: 1 cup (240 ml) — builds the silky body of the sauce; use a higher-fat cream for extra richness.
• Whole milk: 1/2 cup (120 ml) — lightens the texture slightly; for a richer version replace this with additional cream.
• Parmesan cheese: 1.75 oz grated (about 50 g) — freshly grated Parmesan melts and binds better than pre-grated varieties; Parmigiano-Reggiano adds a nutty tang.
• Ground black pepper: 1 teaspoon — fresh cracked pepper is essential to carbonara’s signature bite.
• Salt: 1/2 teaspoon for the sauce — adjust to taste depending on how salty your cheese and pancetta are.
• Egg yolks: 2 large, whisked — these enrich the sauce and give it that velvety, silky texture when tempered correctly.
• Unsalted butter: 2 tablespoons (28 g) — adds sheen and mouthfeel to the finished sauce.
• Garnish: 1/4 cup extra grated Parmesan (25 g), 1 tablespoon chopped fresh parsley, and cracked black pepper to taste for finishing.

Instructions

Cook the ravioli: Bring a large pot of water to a rolling boil and add 1 teaspoon of salt. Carefully add the ravioli and cook according to package directions until al dente — typically 3–5 minutes for fresh ravioli, or 5–7 minutes for frozen. Reserve 1/2 cup of the pasta cooking water before draining to help loosen the sauce if needed. Prepare and cook the pancetta: While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and render until golden and crisp, about 6–8 minutes, stirring occasionally. If using bacon, cook until browned and slightly crisp. Remove most of the rendered fat, leaving about 1 tablespoon in the pan to flavor the sauce. Add the minced garlic and cook for 30–45 seconds until fragrant — avoid browning the garlic. Make the sauce base: Reduce heat to low and pour in the heavy cream and whole milk, stirring to combine with the pancetta and garlic. Warm gently — do not boil. Stir in the grated Parmesan, 1 teaspoon black pepper, and 1/2 teaspoon salt until the cheese melts into the cream. Whisk together 2 large egg yolks in a small bowl. To temper the yolks, ladle 2–3 tablespoons of the warm cream mixture into the yolks while whisking briskly, then pour the tempered yolks back into the skillet, stirring constantly to create a smooth, silky emulsion. Add 2 tablespoons butter and swirl until glossy. Combine ravioli and sauce: Return the drained ravioli to the skillet or add the sauce to the pasta pot. Gently toss or fold so each ravioli is coated, adding reserved pasta water 1 tablespoon at a time if the sauce needs loosening. Cook together over low heat for 1–2 minutes until the sauce clings to the pasta and reaches a silky consistency. Taste and adjust seasoning as needed. Garnish and serve: Divide the ravioli between plates. Sprinkle with extra grated Parmesan, chopped parsley, and a final crack of black pepper. Serve immediately while warm and silky.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because the sauce contains cream and egg yolk, gently reheat on low heat on the stovetop with a splash of milk to loosen the sauce and prevent separation; avoid microwaving at high power which can curdle the emulsion. For longer storage, freeze in a well-sealed container for up to one month; thaw overnight in the refrigerator and reheat slowly with extra milk or cream added to refresh the texture. Look for signs of spoilage such as off-odors or mold before reheating.

Ingredient Substitutions

If you want a lighter version, swap half-and-half for heavy cream or increase the milk to reduce overall richness, though the sauce will be less velvety. For a pork-free option, use smoked turkey bacon or diced smoked tempeh for a smoky note. To keep things vegetarian, omit pancetta and boost the umami with a tablespoon of soy sauce or miso stirred into the cream, and add sautéed mushrooms. If gluten is a concern, seek out gluten-free ravioli made from alternative flours; cooking times may vary so follow package directions.

Serving Suggestions

Serve this with a simple arugula salad dressed in lemon and olive oil — the peppery greens cut through the richness. A crisp white wine such as Pinot Grigio or a light Chardonnay pairs well. For a heartier meal, add roasted vegetables or sautéed spinach tossed with garlic. Garnish with a scattering of chopped parsley and extra Parmesan for contrast in color and texture.

Cultural Background

This preparation borrows from classic Roman carbonara techniques — an emulsion made from egg yolks and hard cheese — adapted to work with filled pasta rather than long pasta like spaghetti. Traditional carbonara typically uses guanciale and Pecorino Romano; my adaptation uses pancetta or bacon and Parmesan to echo the flavors familiar in Olive Garden’s interpretation while keeping the method approachable for home cooks.

Seasonal Adaptations

In spring and summer, brighten the dish by folding in a handful of peas or fresh asparagus tips cooked until just tender. In autumn, swap in sautéed mushrooms and finish with a sprinkle of toasted walnuts for texture. For holiday dinners, double the recipe and serve family-style in a warm casserole dish so guests can help themselves.

Meal Prep Tips

For faster assembly on busy nights, crisp the pancetta and prepare the cream base up to two days ahead; cool and refrigerate in a sealed container. When ready to serve, rewarm the sauce gently, whisk in tempered yolks, and toss with freshly cooked ravioli. Pack individual portions in microwavable containers for lunches, adding a little milk before reheating to return the sauce to a silky state.

This ravioli carbonara is a small kitchen triumph: quick, comforting, and easily tailored to taste. Give it a try on a night when you want something special with minimal fuss — and don’t be surprised when it becomes a regular in your dinner rotation.