Ravioli Carbonara Recipe
Does ravioli go with carbonara sauce? Absolutely! This ravioli carbonara recipe is a homemade version of the popular Olive Garden favorite.
Servings: 5
Calories: 787kcal
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, 1/2 cup freshly grated parmesan, 1/2 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.
Nutrition
Calories: 787kcal | Carbohydrates: 63g | Protein: 36g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 201mg | Sodium: 1506mg | Potassium: 142mg | Fiber: 4g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 0.4mg | Calcium: 268mg | Iron: 16mg