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 cozy dish quickly became a family favorite for its easy preparation and comforting taste.
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 This dish brings the family together around the table sharing stories and laughter with every bite.
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 flavor and texture.
Recipe FAQs
- → Can I use frozen ravioli for this dish?
Yes, frozen cheese ravioli works well. Just increase boiling time to 8–10 minutes to ensure they’re cooked through.
- → How can I make a vegetarian version?
Simply skip the pancetta and sauté mushrooms in olive oil to add a savory, meaty texture without altering the creamy sauce.
- → What’s the best way to prevent the sauce from curdling?
Temper the egg yolks by gradually whisking in warm sauce before combining. Avoid boiling once the yolks are added to keep the sauce smooth.
- → Can I substitute pancetta with bacon?
Yes, diced bacon is a great substitute, adding a similar smoky and crispy element to the dish.
- → How do I adjust the sauce consistency?
Add reserved pasta water a little at a time while tossing the ravioli to achieve a silky, perfect coating without it becoming too thick.