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Does ravioli go with carbonara sauce? Absolutely! This ravioli carbonara recipe is a homemade version of the popular Olive Garden favorite.

This ravioli carbonara features the same creamy sauce as our pasta carbonara with spaghetti. It has eggs, parmesan and Romano cheese as a base for the creaminess. This easy pasta dinner recipes takes just 30 minutes to make.

Our popular pasta dinner recipe ready in just 30 minutes.

I’m a sucker for creamy pasta recipes. My favorite? Our homemade alfredo sauce. A reader favorite? Mushroom alfredo sauce. A few others are:

And now our cheese-filled ravioli carbonara recipe made creamy with no heavy cream, but with an egg base. I love to serve it with asiago bread and a fresh antipasto salad.

It’s perfect for busy school nights because it takes just 30 minutes to make, and the kids won’t mind because, crispy bacon. But its also pretty enough for Christmas dinner.

And if you love ravioli, try our ravioli al pomdoro and ravioli lasagna.

Enjoy! Julie

Ingredients in Ravioli Carbonara

Ravioli. I used cheese ravioli, but use one with sausage or beef if you prefer. A 26-ounce bag of frozen ravioli is standard in our store. This sauce can accommodate a few more ounces of ravioli without being too dry, so if your bag is bigger, that’s ok. It works with tortellini, too.
Parmesan cheese and Romano cheese. Buy a block of cheese and shred it at home for the best creamy texture.
Bacon. Many authentic recipes use Guanciale or pancetta instead of bacon. I almost always have bacon on hand so decided to use that for a substitution as a familiar ingredient.

ravioli carbonara ingredients on a table

ravioli carbonara with fresh parmesan and parsley on a plate

Ravioli Carbonara Recipe

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Does ravioli go with carbonara sauce? Absolutely! This ravioli carbonara recipe is a homemade version of the popular Olive Garden favorite.

Servings 5

Prep Time 10

Cook Time 15

Total Time 25

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Ingredients

8 ounces high quality bacon
1 shallot diced finely
26 ounces mini cheese ravioli
2 large eggs
1 large egg yolk
1/2 cup freshly grated parmesan
1/2 cup freshly grated romano
½ teaspoon coarsely ground black pepper
1 cup reserved pasta water
Freshly snipped parsley for garnishing

Instructions

In a large skillet over medium heat, cook the bacon until it is crisp. Remove the bacon to a paper towel lined plate to drain. Reserve 1 tablespoon of the bacon fat and discard the rest.8 ounces high quality bacon
Saute the diced shallot in the reserved bacon fat over medium heat for 4-5 minutes or until the shallot is tender and translucent. Set aside. The pan will keep it warm while the ravioli boils. 1 shallot
Place 8 cups of water in a large pot along with a dash of salt. Bring the water to a boil. Add the ravioli to the boiling water. Bring the water to a boil again and boil for 3-4 minutes or according to package instructions. 26 ounces mini cheese ravioli
While the ravioli is boiling, whisk together the eggs and egg yolk. Add the parmesan, romano and black pepper. Whisk well until the eggs are broken up and combined. 2 large eggs, 1 large egg yolk, ½ cup freshly grated parmesan, ½ cup freshly grated romano, ½ teaspoon coarsely ground black pepper
Have a large bowl and colander ready. Place the colander in the bowl. At this point, work quickly! The warm water and ingredients need to heat the eggs to thicken them, yet not scramble them. Read through the instructions ahead of time so you can work as quickly as possible.
Drain the ravioli into the colander so that the bowl is holding the hot water. Set aside. Reserve one cup of hot pasta water and then drain the rest out of the bowl. 1 cup reserved pasta water
Place the ravioli in the bowl (the bowl will be hot which you want).
Take ½ a cup of the hot pasta water and drizzle it into the egg mixture, whisking quickly. This is called tempering the eggs and helps them not to scramble.
Pour the egg mixture over the ravioli and stir immediately to coat. Drizzle in the other ½ cup of pasta water to make the sauce smoother if you’d like.
Toss in the diced bacon and shallots. Garnish with freshly snipped parsley. Freshly snipped parsley

Notes

Store leftovers in an airtight container in the fridge and reheat in the microwave.
Refer to the article above for more tips and tricks.

The calories shown are based on the recipe serving 5, with 1 serving being ⅕ of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **