Olive Garden Ravioli Carbonara in Just 25 Minutes

Oh my gosh, you HAVE to try this Olive Garden Ravioli Carbonara recipe! It’s my go-to when I’m craving something indulgent but don’t want to spend hours in the kitchen. I’ll never forget the first time I tried the original at Olive Garden – that creamy, cheesy sauce clinging to every bite of ravioli? Absolute perfection.

After years of tweaking (and maybe a few failed attempts), I finally cracked the code for making it at home. The secret? Keeping it simple with just a handful of quality ingredients and trusting the process. That silky carbonara sauce comes together in minutes, and the cheese-filled ravioli makes it feel extra special without any extra work.

What I love most is how this dish walks that perfect line between comforting and elegant. One bite takes me right back to those cozy Olive Garden booths, but now I can enjoy it in my pajamas! Trust me, once you taste this rich, bacon-kissed pasta, you’ll be making it on repeat.

Why You’ll Love This Olive Garden Ravioli Carbonara

Listen, this isn’t just another pasta recipe—it’s a game-changer. Here’s why:

• Ready in 25 minutes flat – from fridge to fork faster than takeout!
• That luscious, velvety sauce clings to every ravioli like a dream (no sad, dry pasta here).
• Tastes straight from the restaurant but costs half as much (and you control the bacon amount—no skimping!).
• Only 8 simple ingredients – most already in your fridge or pantry.

Seriously, it’s the kind of meal that makes people think you’re a kitchen wizard while you secretly know how easy it was.

Ingredients for Olive Garden Ravioli Carbonara

Okay, let’s gather our players – this is where the magic starts! I’ve learned over the years that quality counts here, especially with so few ingredients. Here’s exactly what you’ll need:

• 9 oz cheese-filled ravioli (fresh if you can find it – that pillowy texture makes all the difference)
• 4 slices thick-cut bacon, chopped (trust me, the fat renders better when it’s thicker)
• 2 cloves garlic, minced (fresh only please – none of that jarred stuff for this recipe!)
• 1/2 cup heavy cream (go for the good stuff – this is what creates that luxurious sauce)
• 1/4 cup freshly grated Parmesan (grate it yourself for maximum meltability)
• 1 egg yolk (save the white for an omelet tomorrow – waste not!)
• 1/4 tsp freshly cracked black pepper (it really does taste better freshly ground)
• 1 tbsp chopped fresh parsley (the pop of green makes it look restaurant-worthy)

See? Nothing too crazy! I always joke that the hardest part is waiting for the bacon to crisp up. Pro tip: measure everything before you start cooking – this recipe moves fast once the bacon hits the pan!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this one! Just grab:

• A large skillet (I use my trusty cast iron, but nonstick works too)
• A medium pot for boiling the ravioli
• Tongs or a slotted spoon for fishing out those precious pasta pillows
• Measuring cups (eyeballing the cream never works out for me!)

That’s it! Now let’s get cooking – I can practically smell the bacon already.

How to Make Olive Garden Ravioli Carbonara

Okay, let’s dive into the good stuff! This recipe comes together in a flash once you get going – just follow these steps and you’ll be twirling forkfuls of creamy goodness in no time.

Step 1: Cook the Ravioli

First things first – get that pasta water boiling! Cook your ravioli according to the package directions (usually about 3-4 minutes for fresh, 6-7 for frozen). Drain them gently – those cheese-filled pillows are delicate – and set aside. Pro tip: drizzle a tiny bit of olive oil over them to prevent sticking while they wait.

Step 2: Crisp the Bacon

While the ravioli cooks, heat your skillet over medium. Toss in those chopped bacon pieces and let them sizzle away until golden and crispy – about 5 minutes should do it. Scoop out the bacon bits (save every last one!) but leave about 1 tablespoon of that glorious bacon fat in the pan. This is where the magic starts!

Step 3: Prepare the Carbonara Sauce

Here’s where you need to pay attention – turn the heat down to low! Toss in the minced garlic and let it dance in the bacon fat for just 30 seconds until fragrant. Now slowly stir in the heavy cream, Parmesan, egg yolk, and black pepper. Keep stirring gently as it thickens – this should take about 2 minutes. If it looks too thick, add a splash of the pasta water. Warning: don’t walk away now or you might end up with scrambled eggs!

Step 4: Combine and Serve

Time for the grand finale! Add the cooked ravioli and crispy bacon back to the skillet. Toss everything together gently – you want each ravioli coated in that velvety sauce without breaking them apart. Sprinkle with fresh parsley and serve immediately (like, right this second – carbonara waits for no one!). Trust me, that first bite of creamy, bacon-y perfection will make all the effort worth it.

Tips for Perfect Olive Garden Ravioli Carbonara

Alright, let me share my hard-earned secrets for carbonara success! First – fresh ravioli is worth the splurge. That tender pasta makes all the difference compared to frozen. If your sauce seems too thick? Add a splash of pasta water – it’s magic for bringing back that silky texture.

Here’s my favorite trick: keep extra grated Parmesan at the table. Everyone always wants more! And don’t skip resting the sauce off heat for 30 seconds before adding the ravioli – this prevents curdling. Oh! And always taste before adding salt – between the bacon and Parmesan, it’s usually perfect as-is.

Variations of Olive Garden Ravioli Carbonara

Listen, I love the classic version, but sometimes you gotta mix it up! Here are my favorite ways to play with this recipe:

• Spring carbonara: Toss in a handful of peas right at the end – that pop of sweetness balances the richness perfectly.
• Mushroom lovers: Sauté some sliced creminis in the bacon fat before adding garlic. Earthy heaven!
• Extra fancy: Swap bacon for pancetta and add a pinch of nutmeg to the sauce. Bellissimo!

The beauty is – once you’ve mastered the base recipe, the possibilities are endless. What would YOU add? You can find more great recipe ideas on our blog!

Serving Suggestions

Oh, you’ll want to complete the Olive Garden experience! I always serve this with garlic bread for dunking in leftover sauce and a crisp Caesar salad to cut through the richness. Add a chilled white wine if you’re feeling fancy – perfection!

Storage and Reheating

Okay, confession time – this dish is best fresh, but I totally get wanting leftovers (if there are any!). Store in an airtight container for up to 2 days. When reheating, go low and slow – add a splash of cream to revive that silky texture. Microwave in 30-second bursts, stirring between, or warm gently in a skillet. Pro tip: the sauce might look separated at first, but keep stirring – it’ll come back together beautifully!

Nutritional Information

Let’s be real – this isn’t diet food, but everything in moderation, right? Based on my exact ingredients, one generous serving comes out to about:

• 520 calories
• 32g fat (16g saturated – thank you, heavy cream!)
• 38g carbs
• 18g protein

Keep in mind these are estimates – your actual numbers might vary depending on your ravioli brand or how generous you are with the Parmesan. But hey, some things are worth every delicious calorie! If you want to see more of our recipe collections, check out our other recipes.

FAQs About Olive Garden Ravioli Carbonara

Can I use frozen ravioli? Absolutely! While fresh ravioli gives the best texture, frozen works in a pinch. Just cook it straight from frozen – no need to thaw. The sauce might thicken faster since frozen ravioli releases more starch, so keep an eye on it.

How do I prevent the sauce from curdling? Two secrets: keep the heat low when adding the egg yolk, and constantly stir. If you’re nervous, take the pan off the heat for 30 seconds before stirring in the yolk mixture. And never, ever boil the sauce after adding the egg!

What can I substitute for heavy cream? In a bind, whole milk mixed with a tablespoon of butter can work, but it won’t be as luxuriously thick. Half-and-half is a better option. For a lighter version, try evaporated milk – it gives decent richness without all the fat.

Can I make this vegetarian? Sure thing! Skip the bacon and use olive oil instead of bacon fat. Add a pinch of smoked paprika to mimic that smoky flavor. Mushrooms or sun-dried tomatoes make great meatless additions too.

Now I want to hear from you – try this recipe and tell me how it turned out! Did you stick with the classic or put your own spin on it? Follow us on Pinterest for more inspiration!

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