
A comforting, silky pasta dish that combines cheese-filled ravioli with a rich carbonara-style cream sauce, pancetta, and plenty of Parmesan—ready in about 30 minutes.

This Olive Garden–inspired ravioli carbonara is the kind of dish that turns a simple weeknight into a cozy celebration. I first made this combination on a rainy evening when I had a package of cheese ravioli in the freezer and a craving for something creamy and comforting. The result was an immediate family favorite: pillowy ravioli coated with a glossy, savory sauce studded with crisp pancetta and brightened with parsley. The textures—soft pockets of cheese, crisp salty pork, and a velvety sauce—make every forkful satisfying.
I treasure this version because it blends two pantry-friendly approaches: the convenience of store-bought ravioli and the classic technique of carbonara finishing. I often reach for it when friends stop by unexpectedly; it feels special without demanding hours in the kitchen. The sauce is indulgent but balanced—heavy cream and egg yolks give silkiness while grated Parmesan and a touch of milk keep it light enough to let the ravioli shine. Joyful and unexpectedly easy, this dish has become my go-to when I want food that feels like a hug.
I remember bringing this to a casual dinner where my skeptical brother promised to 'just taste.' He went back for seconds and then thirds. Over time I've refined the timing so the ravioli and sauce meet while both are at their best—warm, glossy, and clingy enough to coat every bite. That simple coordination is the trick to restaurant-quality results at home.
My favorite aspect is the contrast between crisp pancetta and silky sauce—each family member notices a different texture and that creates conversation. This dish has anchored many casual dinners and small celebrations at our table, and the simple technique of tempering yolks has always felt like a small culinary triumph that elevates the final result.
Keep leftovers in a shallow, airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with 1–2 tablespoons of milk or cream to revive texture; stir frequently until just warmed through. Avoid high heat or microwaving at high power—this can separate the sauce and make the ravioli gummy. For longer storage, freeze in a freezer-safe container for up to one month—thaw overnight in the fridge and reheat slowly with added liquid so the sauce recombines.
Want to adapt this dish? Substitute turkey bacon for pancetta for a milder, leaner flavor, though you’ll lose some authentic richness. For a lighter sauce, replace half the heavy cream with low-fat milk; expect a thinner finish. Make it vegetarian by swapping diced smoked mushrooms or soy bacon for pancetta and using vegetarian-friendly Parmesan alternatives. If you need gluten-free, choose certified gluten-free ravioli or use large gluten-free filled pastas—cooking time may vary slightly.
Serve alongside a crisp arugula or mixed-green salad dressed with lemon vinaigrette to cut through the richness. Add roasted seasonal vegetables, like asparagus or broccolini, and finish with a squeeze of lemon to brighten. For a dinner party, present in shallow bowls with extra grated Parmesan on the side and a basket of warm, crusty bread to sop up the sauce.
Carbonara has its roots in Rome, traditionally made with guanciale, Pecorino Romano, egg, and black pepper—no cream. This version marries Italian carbonara technique with American-style cream sauces and filled ravioli for a hybrid comfort dish often served in family-style restaurants. It reflects a longtime tradition of adapting classical techniques to local ingredients and preferences while keeping the spirit of simple, rustic Italian cooking.
In spring, add peas and fresh herbs like basil or chives for brightness. In autumn, swap in roasted butternut squash ravioli and finish with toasted pumpkin seeds for crunch. For winter, use more cream and a touch of nutmeg for holiday warmth. Small seasonal changes let the same method feel fresh all year.
For efficient meal prep, crisp the pancetta in advance and refrigerate in a sealed container for up to 2 days. Keep the cream-Parmesan base separately chilled and reheat gently, tempering with warmed liquid before adding to reheated ravioli. Assemble portions into microwave-safe containers with a small sealed cup of extra sauce to reheat; toss together just before serving for best texture.
This dish is a small ritual of comfort—simple enough for weeknight ease but impressive enough for guests. I hope it becomes a reliable favorite in your kitchen, too.
Temper egg yolks by slowly whisking in warm cream to avoid scrambling—this yields a silky, smooth finish.
Reserve pasta water; its starch helps the sauce adhere to the ravioli and adjusts consistency without diluting flavor.
Use freshly grated Parmesan for better melting and flavor—avoid pre-grated for creaminess and texture.
This nourishing olive garden–style ravioli carbonara recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—if using frozen ravioli, add 1–2 minutes to the cooking time. Cook until ravioli float and are tender.
Reserve about 1 cup of the pasta cooking water before draining. Add a tablespoon at a time to loosen sauce.
This Olive Garden–Style Ravioli Carbonara recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Bring a large pot of water to a rolling boil and add 1 teaspoon of salt. The water should taste slightly salty to season the ravioli from within.
Add ravioli and cook per package instructions until they float and are tender. Reserve 1 cup of pasta water before draining.
Sauté diced pancetta in a skillet over medium heat until golden and crisp, about 6–8 minutes. Remove some excess fat if necessary.
Add minced garlic to the pancetta for 30–45 seconds. Pour in heavy cream and milk, bring to a gentle simmer, then stir in Parmesan, pepper, and salt to melt and thicken slightly.
Temper the whisked yolks with a small amount of warm cream, then stir back into the pan off the direct heat. Add butter and stir until glossy; adjust with reserved pasta water to reach desired consistency.
Toss drained ravioli gently with the sauce and pancetta for 30–60 seconds. Plate and garnish with extra Parmesan, parsley, and cracked pepper. Serve immediately.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@royalrecipe on social media!


Learn how a 5-minute prep transforms a whole garlic bulb into silky, caramelized cloves in the air fryer. Perfect as a spread, mix-in, or flavor booster that elevates weeknight meals and party plates.

Golden, melty pizza rolls made in the air fryer—crispy outside, gooey inside, ready in under 20 minutes. Perfect for snacks, parties, or quick dinners.

Crispy, light rolls filled with vermicelli, tofu or shrimp, and crisp vegetables—air-fried for a healthier crunch and quick prep.

Leave a comment & rating below or tag @royalrecipe on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.