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 Italian-inspired comfort dish is a staple in my kitchen because it combines simplicity with rich flavors that everyone enjoys.
Ingredients
- Ravioli: 567 grams cheese-filled ravioli (fresh or frozen), 1 teaspoon salt for boiling water
- 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
- 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 This recipe has become a favorite family dinner because it is both quick to prepare and deeply satisfying bringing everyone around the table together.
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 double-check all labels for hidden allergens
Save Serve immediately for best texture and flavor Enjoy a comforting meal with minimal cleanup
Recipe Questions
- → Can I use frozen ravioli for this dish?
Yes, frozen cheese ravioli works well. Adjust the boiling time to 8–10 minutes for best texture.
- → How do I make this suitable for vegetarians?
Omit pancetta and sauté mushrooms in olive oil to add savory flavor without meat.
- → What is the best way to avoid sauce curdling?
Temper the egg yolks by gradually whisking in warm sauce before combining everything and avoid boiling after adding yolks.
- → Can I substitute pancetta with bacon?
Yes, diced bacon provides a similar crispy texture and smoky flavor suitable for this dish.
- → How to adjust sauce thickness?
Add reserved pasta cooking water gradually to reach desired creaminess without thinning the sauce too much.