Pin It 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 delightful dish to my family on a chilly evening and it quickly became a favorite for its comforting flavors and simple preparation.
Ingredients
- Cheese ravioli: 567 grams cheese-filled ravioli (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 plus 25 grams for garnish
- Ground black pepper: 1 teaspoon plus cracked black pepper to taste
- Salt: 0.5 teaspoon
- Egg yolks: 2 large whisked
- Unsalted butter: 28 grams
- Fresh parsley: 1 tablespoon chopped
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.
Pin It This recipe always brings my family together around the dinner table creating warm and joyful moments.
Notes
Freshly grated Parmesan delivers the best flavor. Pair with a crisp Pinot Grigio or light Italian red wine for an ideal dining experience.
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.
Pin It This recipe is perfect for a quick yet indulgent meal any night of the week.
Recipe FAQs
- → Can I use frozen ravioli for this dish?
Yes, frozen ravioli works well; just adjust boiling time to 8–10 minutes as per package instructions to ensure they cook evenly.
- → How do I temper the egg yolks properly?
Slowly add warm sauce to the yolks while whisking continuously, then pour the mixture back into the pan, stirring gently to avoid curdling.
- → What can I use as a vegetarian alternative to pancetta?
Sautéed mushrooms in olive oil provide a savory substitute that complements the creamy sauce without compromising flavor.
- → How is sauce consistency adjusted?
Add reserved pasta cooking water gradually to thin the sauce, achieving the desired silky texture without overwatering.
- → What cheese type is best for topping?
Freshly grated Parmesan cheese enhances the dish with its nutty, salty notes and melts beautifully into the sauce.