Pin 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 to my family on a busy weeknight and it quickly became a favorite due to its comforting flavors and simplicity.
Ingredients
- Cheese-filled ravioli: 567 grams 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 for sauce plus 25 grams grated for garnish
- Ground black pepper: 1 teaspoon plus cracked pepper to taste
- Salt: 0.5 teaspoon
- Egg yolks: 2 large whisked
- Unsalted butter: 28 grams
- Fresh parsley: 1 tablespoon chopped
Instructions
- Cook Ravioli:
- 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
- Cook Pancetta:
- 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
- Make Sauce:
- 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
- Temper Eggs:
- 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)
- Combine:
- 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
- Serve:
- Divide ravioli among serving plates Top with extra grated Parmesan chopped parsley and cracked black pepper Serve immediately
Pin This recipe always brings my family together around the table sharing laughs and good food on weeknights.
Serving Suggestions
Pair the dish with a crisp Pinot Grigio or a light Italian red wine to complement the creamy sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days Reheat gently to preserve sauce texture.
Variations
Try adding peas or spinach for extra color and nutrients You can switch pancetta with smoked bacon for a different smoky flavor.
Pin Enjoy this creamy ravioli dish for a delicious and comforting meal made quickly on busy nights.
Recipe Q&A
- → How do I prevent the sauce from curdling?
Temper the egg yolks by gradually whisking in warm sauce before combining with the skillet mixture, and cook gently over low heat without boiling.
- → Can I use frozen ravioli?
Yes, frozen ravioli cooks in 8 to 10 minutes. Be careful not to overcook to maintain a tender texture.
- → What can I substitute for pancetta?
Bacon makes a great alternative; for a vegetarian option, omit pancetta and sauté mushrooms in olive oil for extra flavor.
- → How do I adjust the sauce thickness?
Add reserved pasta cooking water gradually to the sauce until the desired consistency is reached.
- → What cheese is recommended for the best flavor?
Freshly grated Parmesan offers the richest taste and smooth melting quality essential for the sauce.
