Pin Recipe 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 brings back memories of family dinners where everyone asked for seconds and the kitchen smelled heavenly.
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
- Ground black pepper: 1 teaspoon
- Salt: 0.5 teaspoon
- Egg yolks: 2 large whisked
- Unsalted butter: 28 grams
- Parmesan cheese (garnish): 25 grams grated
- Fresh parsley: 1 tablespoon 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 to 5 minutes if fresh 8 to 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 to 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 to 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
Pin Recipe This recipe has become a family favorite bringing everyone to the table with a smile and full plates.
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
Nutritional Information
Calories 645 Total Fat 38 g Carbohydrates 47 g Protein 27 g per serving
Pin Recipe This creamy carbonara ravioli is sure to become a go-to dish for easy comfort food evenings.
Recipe FAQs
- → How do I prevent ravioli from sticking together during cooking?
Use plenty of boiling salted water and stir gently during the first minute of cooking. Avoid overcrowding the pot and drain ravioli carefully.
- → Can I substitute pancetta with another ingredient?
Bacon works well as a substitute. For a vegetarian version, omit pancetta and sauté mushrooms in olive oil for added flavor.
- → How is the carbonara sauce thickened without curdling?
Egg yolks are tempered by gradually adding warm sauce before combining. Stirring continuously while cooking gently thickens sauce without scrambling eggs.
- → What’s the best way to adjust sauce consistency?
Use reserved pasta cooking water a little at a time to thin the sauce until it reaches the desired creaminess and coats the ravioli nicely.
- → What wine pairs well with this creamy dish?
A crisp Pinot Grigio or a light Italian red wine complements the rich, savory flavors without overpowering the palate.