Save to Pinterest 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 has become a favorite in my household because it combines ease with rich flavors in just 30 minutes.
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 to Pinterest This recipe is always a hit at family dinners with everyone asking for seconds and sharing stories around the table.
Nutritional Information
Per serving: 645 calories, 38 g total fat, 47 g carbohydrates, 27 g protein.
Recommended Pairings
Pair with a crisp Pinot Grigio or a light Italian red wine to complement the rich flavors of the dish.
Allergen Information
Contains wheat (ravioli), eggs, milk (cheese cream butter). May contain tree nuts depending on cheese brand.
Save to Pinterest This easy comfort dish brings authentic Italian flavors to your table in under 30 minutes every time.
Common Recipe Questions
- → Can frozen ravioli be used?
Yes, frozen ravioli works well. Adjust boiling time to 8–10 minutes to ensure they are cooked through without falling apart.
- → How do I prevent the sauce from curdling?
Temper the egg yolks by slowly whisking in warm sauce before combining everything. Cook on low heat to gently thicken without boiling.
- → What alternatives exist for pancetta?
Bacon can replace pancetta, or omit entirely for a vegetarian option and sauté mushrooms in olive oil instead.
- → Can I adjust the sauce consistency?
Yes, add reserved pasta water gradually until desired creaminess is reached without thinning the sauce.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or a light Italian red wine complements the creamy and savory flavors beautifully.
- → Is fresh Parmesan important?
Freshly grated Parmesan melts better and enhances the overall flavor, making the sauce richer and more balanced.