Olive Garden Ravioli Carbonara Copycat

Craving the creamy, rich flavors of Olive Garden’s Ravioli Carbonara but don’t want to leave the comfort of home? This copycat recipe brings all the indulgence of the restaurant dish right to your kitchen. Featuring cheese-filled ravioli, crispy pancetta, and a decadent Alfredo sauce, this dish is perfect for a cozy night in or a special dinner. Get ready to impress your taste buds with this homemade version of a beloved classic!

Recipe Summary: This Olive Garden Ravioli Carbonara Copycat recipe combines tender cheese ravioli with a luxurious Alfredo sauce, crispy pancetta, and a sprinkle of Parmesan cheese. It’s a rich and satisfying meal that’s surprisingly easy to prepare at home.

Personal Story: My love for Olive Garden’s Ravioli Carbonara goes way back. It’s the dish I order almost every time I visit the restaurant. The creamy sauce, the perfectly cooked ravioli, and the crispy pancetta make it an irresistible combination. After many attempts, I finally nailed down a recipe that tastes just like the one I enjoy at Olive Garden. Now, I can indulge in my favorite dish anytime I want, and so can you!

Why You’ll Love This Recipe:

Selling Points:

• Restaurant Quality at Home: This recipe delivers all the flavor of Olive Garden’s famous dish without the need to leave your house.
• Simple Ingredients: With a handful of easy-to-find ingredients, you can recreate this classic dish in your own kitchen.
• Quick and Satisfying: Ready in about 30 minutes, it’s perfect for a weeknight dinner or a special weekend treat.

How to Make Olive Garden Ravioli Carbonara Copycat:

1. Cook the Ravioli:
   • Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until al dente. Drain and set aside.
2. Prepare the Pancetta:
   • In a large skillet, cook the diced pancetta over medium heat until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
3. Make the Alfredo Sauce:
   • In the same skillet, add the butter and minced garlic to the pancetta fat. Sauté until the garlic is fragrant, about 1 minute. Reduce the heat to low, then stir in the heavy cream and milk. Cook, stirring occasionally, until the mixture is heated through and slightly thickened, about 3-5 minutes.
   • Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with black pepper, salt, and crushed red pepper flakes (if using).
4. Combine the Ravioli and Sauce:
   • Add the cooked ravioli and crispy pancetta to the Alfredo sauce. Toss gently to coat the ravioli in the sauce, making sure everything is evenly combined.
5. Serve:
   • Transfer the ravioli to serving plates. Garnish with fresh parsley and extra Parmesan cheese if desired. Serve immediately and enjoy!

Tips:

• Extra Creamy Sauce: If you prefer a thicker sauce, simmer it a bit longer to reduce further, or add an extra tablespoon of grated Parmesan cheese.
• Pasta Variations: This sauce works well with other types of pasta, such as fettuccine or penne.
• Add Veggies: For added texture and flavor, stir in some sautéed mushrooms or spinach before serving.

Substitutions and Variations:

• Bacon Instead of Pancetta: If pancetta is hard to find, you can use bacon as a substitute for a similar flavor.
• Lighten It Up: For a lighter version, use half-and-half instead of heavy cream and reduce the amount of butter.
• Gluten-Free Option: Use gluten-free ravioli and make sure your Parmesan cheese is gluten-free.

Make a Healthier Version:

• Lower Calorie Option: Use a light cream or milk alternative to reduce the calories, and substitute turkey bacon for pancetta.

Closing: This Olive Garden Ravioli Carbonara Copycat recipe captures the essence of the beloved restaurant dish with its rich, creamy sauce and crispy pancetta. Perfect for a cozy dinner at home, this dish is sure to become a new favorite in your recipe rotation. Try it tonight and bring a taste of Olive Garden to your table!

Frequently Asked Questions:

1. Can I make this dish ahead of time?
   • While the sauce is best served fresh, you can cook the ravioli and make the sauce separately ahead of time. Reheat the sauce gently on the stove before tossing it with the cooked ravioli.
2. What should I serve with Ravioli Carbonara?
   • This dish pairs well with a fresh garden salad, garlic bread, or steamed vegetables.
3. Can I freeze leftovers?
   • Yes, you can freeze leftovers. Store them in an airtight container for up to 2 months. Reheat gently in the microwave or on the stove with a splash of milk to restore the sauce’s creaminess.
4. What other cheeses can I use?
   • You can experiment with different cheeses, such as Romano or Asiago, to add a different flavor to the sauce.

Olive Garden Ravioli Carbonara Copycat

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 package 1 (20 oz) cheese ravioli (fresh or frozen)

• 4 oz 4 pancetta, diced

• 1/2 cup 1/2 heavy cream

• 1/2 cup 1/2 whole milk

• 1/2 cup 1/2 grated Parmesan cheese

• 2 tablespoons 2 unsalted butter

• 2 cloves 2 garlic, minced

• 1/4 teaspoon 1/4 black pepper

• 1/4 teaspoon 1/4 salt (or to taste)

• 1/4 teaspoon 1/4 crushed red pepper flakes (optional)

• 1/4 cup 1/4 fresh parsley, chopped (for garnish)

Directions

• Cook the Ravioli:
• Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until al dente. Drain and set aside.
• Prepare the Pancetta:
• In a large skillet, cook the diced pancetta over medium heat until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
• Make the Alfredo Sauce:
• In the same skillet, add the butter and minced garlic to the pancetta fat. Sauté until the garlic is fragrant, about 1 minute. Reduce the heat to low, then stir in the heavy cream and milk. Cook, stirring occasionally, until the mixture is heated through and slightly thickened, about 3-5 minutes.
• Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with black pepper, salt, and crushed red pepper flakes (if using).
• Combine the Ravioli and Sauce:
• Add the cooked ravioli and crispy pancetta to the Alfredo sauce. Toss gently to coat the ravioli in the sauce, making sure everything is evenly combined.
• Serve:
• Transfer the ravioli to serving plates. Garnish with fresh parsley and extra Parmesan cheese if desired. Serve immediately and enjoy!

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