If you’ve ever craved the creamy comfort of Olive Garden Ravioli Carbonara, this easy copycat recipe lets you recreate that same restaurant-quality flavor in your own kitchen. With tender cheese-filled ravioli, a silky Parmesan-cream sauce, and bits of crisp pancetta, this dish delivers all the cozy indulgence you love—without leaving home.
Why You’ll Love This Olive Garden Ravioli Carbonara
This Olive Garden Ravioli Carbonara is pure Italian-American comfort food. It’s rich, satisfying, and surprisingly easy to make. Here’s why you’ll love it:
- Quick & simple: Ready in about 25 minutes.
- Restaurant-quality flavor: Creamy, cheesy, and savory.
- Customizable: Works with bacon, pancetta, or even a vegetarian twist.
- Family-friendly: Loved by kids and adults alike.
- Perfect for special dinners: Tastes like dining out—without the bill.
Ingredients for Olive Garden Ravioli Carbonara
Main Ingredients
- 1 (20 oz) package cheese-filled ravioli (fresh or frozen)
- 6 oz pancetta or bacon, diced
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- ¾ cup heavy cream
- ½ cup whole milk
- ¾ cup grated Parmesan cheese
- 2 egg yolks
- Salt and freshly ground black pepper, to taste
Garnish
- Extra Parmesan cheese
- Fresh parsley, chopped
Ingredient Notes & Substitutions
- Pancetta alternative: Use turkey bacon or smoked mushrooms for a lighter or vegetarian option.
- Lighter sauce: Substitute half-and-half for heavy cream.
- Cheese variations: Add mozzarella or Asiago for a deeper flavor.
- Egg-free option: Use cornstarch (1 tsp) to thicken the sauce instead of yolks.
- Vegetarian version: Skip the pancetta entirely and sauté mushrooms or onions for flavor depth.
Step-by-Step Instructions
Step 1 – Cook the Ravioli
Bring a large pot of salted water to a boil. Add ravioli and cook according to package directions until tender. Drain, reserving about ½ cup of pasta water, and set aside.
Step 2 – Crisp the Pancetta
In a large skillet over medium heat, cook the diced pancetta until golden and crispy. Remove with a slotted spoon and drain on paper towels. Keep about 1 tablespoon of the rendered fat in the pan for flavor.
Step 3 – Build the Creamy Sauce
In the same skillet, melt butter and add minced garlic. Cook for about 30 seconds until fragrant. Pour in heavy cream and milk, then bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
Step 4 – Temper the Egg Yolks
In a small bowl, whisk egg yolks with a spoonful of the warm cream sauce to temper. Slowly add the yolks into the skillet while whisking constantly to avoid curdling. Continue to cook on low until the sauce thickens slightly.
Step 5 – Combine Everything
Add the cooked ravioli to the sauce and toss gently to coat. Stir in the crispy pancetta, using a splash of pasta water to thin the sauce if needed.
Step 6 – Garnish and Serve
Plate the ravioli and top with extra Parmesan cheese, chopped parsley, and freshly cracked black pepper. Serve immediately while hot.
Pro Tips for Success
- Temper your eggs carefully – Add the warm cream slowly to prevent scrambling.
- Use freshly grated Parmesan – Pre-shredded cheese won’t melt as smoothly.
- Don’t overcook the ravioli – They’ll continue to cook slightly in the sauce.
- Reserve pasta water – It’s liquid gold for adjusting sauce texture.
- Serve immediately – The sauce thickens as it cools.
- Double the batch – This dish reheats beautifully for next-day lunches.
Flavor Variations
- Chicken Carbonara Ravioli: Add grilled or shredded chicken for extra protein.
- Mushroom Carbonara: Replace pancetta with sautéed mushrooms.
- Spinach Carbonara: Stir in fresh baby spinach just before serving.
- Lemon Pepper Carbonara: Add a squeeze of lemon juice for brightness.
- Four-Cheese Ravioli Carbonara: Use mixed cheese ravioli for richer depth.
Serving Suggestions
- Pair with garlic breadsticks or toasted ciabatta.
- Add a Caesar salad or roasted asparagus on the side.
- Serve with sparkling water or light white wine (optional).
- Finish with Tiramisu or Panna Cotta for a true Italian meal.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm on low heat in a skillet with a splash of milk or cream.
- Freeze: Freeze sauce and ravioli separately for up to 2 months.
- Thaw: Defrost overnight in the refrigerator before reheating gently.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 540 kcal |
| Protein | 21 g |
| Carbohydrates | 42 g |
| Fat | 31 g |
| Fiber | 2 g |
| Sodium | 870 mg |
FAQ About Olive Garden Ravioli Carbonara
What is Olive Garden Ravioli Carbonara made of?
It’s made with cheese-filled ravioli tossed in a creamy sauce of Parmesan, cream, and egg yolks, topped with crispy pancetta.
Can I use store-bought ravioli?
Absolutely! Fresh or frozen cheese ravioli both work. Just follow the package instructions and avoid overcooking.
Can I make it without eggs?
Yes—use cornstarch or a small amount of cream cheese to thicken the sauce instead of egg yolks.
Is this dish vegetarian?
You can easily make it vegetarian by skipping the pancetta and using mushrooms or smoked tofu.
How do I prevent the sauce from curdling?
Keep the heat low when adding egg yolks and whisk constantly while tempering.
Final Thoughts
This Easy Olive Garden Ravioli Carbonara at Home recipe brings restaurant flavor to your kitchen in under 30 minutes. Creamy, cheesy, and comforting, it’s the perfect dish for a family dinner or cozy date night. Once you try this version, you might not need to visit Olive Garden again!
Print
Easy Olive Garden Ravioli Carbonara at Home
- Total Time: 25 minutes
- Yield: 4 servings
Description
Creamy and indulgent Olive Garden Ravioli Carbonara made easily at home with cheese ravioli, pancetta, and Parmesan cream sauce.
Ingredients
Cheese-filled ravioli
Pancetta or bacon
Heavy cream
Whole milk
Parmesan cheese
Butter
Garlic
Egg yolks
Salt and pepper
Parsley
Instructions
1. Cook ravioli in salted water until tender.
2. Crisp pancetta in a skillet and set aside.
3. Add butter and garlic; sauté until fragrant.
4. Pour in cream and milk; simmer.
5. Stir in Parmesan and season.
6. Temper egg yolks with warm sauce; add to skillet.
7. Toss in ravioli and pancetta.
8. Garnish with parsley and serve.
Notes
Substitute pancetta with turkey bacon or mushrooms for vegetarian option.
Use freshly grated Parmesan for best texture.
Add splash of pasta water if sauce thickens too much.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 3g
- Sodium: 870mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 180mg
