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 dish quickly became a family favorite due to its comforting taste and easy preparation.
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 (35 minutes if fresh 810 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 45 minutes Transfer to a paper towellined 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 mediumlow then add heavy cream and milk Stir gently for 23 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 Sharing this meal has brought many joyful moments around our family table.
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 doublecheck all labels for hidden allergens
Save This recipe combines simplicity with rich flavor making it irresistible every time.
Recipe Guide
- → Can I use frozen ravioli for this dish?
Yes, frozen cheese ravioli works well; just adjust cooking time to 8–10 minutes and reserve some cooking water for sauce consistency.
- → How do I prevent the sauce from curdling when adding yolks?
Temper the yolks by slowly whisking in warm sauce before combining it all in the skillet, then cook gently without boiling.
- → What can I substitute for pancetta to keep it vegetarian?
Omit pancetta and sauté mushrooms in olive oil to add savory depth and texture.
- → How do I adjust the sauce consistency if it’s too thick?
Add reserved pasta cooking water a little at a time while tossing the ravioli until you reach a smooth, silky texture.
- → Which wine pairs best with this dish?
Opt for a crisp Pinot Grigio or a light Italian red to complement the creamy, savory flavors.