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 combines authentic Italian flavors with convenience I have enjoyed making it many times as a quick weekday dinner that feels special.
Ingredients
- Cheese-filled ravioli: 567 grams fresh or frozen
- Salt: 1 teaspoon for boiling water
- Pancetta or bacon: 113 grams diced
- Garlic: 2 cloves minced
- Heavy cream: 240 milliliters
- Whole milk: 120 milliliters or use all cream for extra richness
- Parmesan cheese: 50 grams grated plus 25 grams grated for garnish
- Ground black pepper: 1 teaspoon plus cracked to taste
- Salt: 0.5 teaspoon
- Egg yolks: 2 large whisked
- Unsalted butter: 28 grams
- Fresh parsley: 1 tablespoon chopped
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 Sharing this dish at dinner always brings smiles and reminds me of cozy family evenings filled with laughter and good food.
Notes
For a vegetarian version omit pancetta or bacon and sauté mushrooms in olive oil for added flavor 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 Double-check all labels for hidden allergens
Save Enjoy this comforting ravioli carbonara dish with your loved ones for a delicious satisfying meal.
Common recipe questions
- → How do I prevent ravioli from sticking while cooking?
Add a teaspoon of salt to boiling water and stir gently when adding ravioli. Avoid overcrowding and promptly drain once cooked to reduce sticking.
- → Can I make a vegetarian version without pancetta?
Yes, simply omit the pancetta and sauté mushrooms in olive oil to add depth and flavor to the dish.
- → How do I achieve the perfect creamy texture in the sauce?
Slowly temper the whisked egg yolks with warm sauce before combining, and gently cook without boiling to avoid curdling.
- → Is it necessary to reserve pasta water for the sauce?
Reserved pasta water helps adjust the sauce consistency, ensuring it coats the ravioli smoothly without becoming too thick.
- → What cheese works best for this dish?
Freshly grated Parmesan cheese melts perfectly into the sauce, lending a rich, nutty flavor essential to the dish.