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.
I first served this to my family on a busy weeknight and it quickly became a beloved staple because it's both comforting and simple to prepare.
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 meal has become a family favorite enjoyed during cozy weeknights together sharing stories and laughs around the dinner table.
Notes
Adjust sauce consistency with pasta water as needed. 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 This recipe comes together quickly but tastes like a comforting gourmet meal that everyone will love.
Kitchen Guide
- → Can I use frozen ravioli for this dish?
Yes, both fresh and frozen cheese ravioli work well. Just adjust cooking time accordingly: 3–5 minutes for fresh, 8–10 minutes for frozen.
- → How do I prevent the sauce from curdling?
Temper the egg yolks by gradually whisking in some warm sauce before combining everything. Cook gently without boiling to maintain a smooth texture.
- → What can I substitute for pancetta?
Bacon is a good alternative that provides similar smoky flavor and crispiness if pancetta is unavailable.
- → How can I make a vegetarian version?
Omit pancetta and sauté mushrooms in olive oil for added richness and umami without meat.
- → Why add reserved pasta water to the sauce?
Adding reserved pasta water helps loosen the sauce to the ideal consistency and enhances its silkiness due to the starch content.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or a light Italian red complements the creamy and savory flavors without overpowering the palate.