Ravioli Carbonara

Course: Pasta

Cuisine: Italian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 317kcal

Author: Platings and Pairings

Indulge in the ultimate comfort food with this easy Ravioli Carbonara - a decadent twist on the classic that comes together in just 20 minutes. The rich, creamy sauce clings to every piece of cheesy ravioli, while crispy bacon adds the perfect salty crunch for a dish that's as impressive as it is simple to make.

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Equipment

Ingredients

1 18-ounce package cheese ravioli refrigerated
⅓ pound bacon or pancetta roughly chopped (about 3 thick slices)
4 egg yolks at room temperature
½ cup grated parmesan
1/2 cup pecorino romano grated, plus additional for serving
Salt & Pepper

Instructions

Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil.
In a mixing bowl, stir together the egg yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper. Set aside.
In a large skillet over medium heat, add bacon (or pancetta) and cook until crispy. Turn the heat off and leave everything in the pot.
Cook your ravioli according to the package directions. Once they’re floating, use a slotted spoon to transfer the ravioli to the skillet with the bacon and bacon fat, reserving the pasta cooking liquid.
Add a ladle full of the pasta cooking liquid to the bowl with the eggs and whisk.
Pour the egg-pasta water mixture to the skillet with the ravioli and toss to combine, adding more pasta cooking liquid as needed, until the sauce coats the ravioli and it’s smooth and creamy.
Enjoy with additional cheese sprinkled on top.

Notes

Storing

You can make the carbonara sauce ahead of time, so it’s ready to pour over freshly boiled ravioli for dinner. Just let the sauce cool until it’s room temperature, then store it in an airtight container for up to 2 days. Heat on the stove in a pot over medium-low heat, whisking well until smooth and warmed through.
For longer storage, freeze your sauce by first placing plastic wrap along the top, directly against the sauce, then covering it with a lid. Freeze for up to 3 months. To use, let the sauce defrost in the refrigerator, then add to a pot and whisk over low-medium heat until it’s well incorporated and warmed through.
If you plan to store leftover ravioli with the sauce, place it in an airtight container in the fridge for up to 3 days. You can then reheat it in a skillet over low heat with 2-3 tablespoons of water or Parmesan broth to loosen the sauce and revive the pasta.
I don’t recommend freezing this dish as the egg-based sauce won’t hold up well to the freezing and thawing process.

Tips and tricks

Don’t forget to reserve pasta water as you need it to make the sauce for this dish as well as to adjust the consistency to your liking.The pasta water is flavorful and won’t dilute the flavor of the sauce like plain water would.
Cook your ravioli just short of al dente. I like to cook my pasta for about a minute less than the package directions call for. The pasta will continue to cook as it’s tossed with the sauce, and we don’t want it becoming mushy.
Be generous with the black pepper. Add a generous amount of freshly cracked black pepper to this dish as it’s key for that classic carbonara kick!
You can tell when the ravioli are done cooking when they float to the top of the boiling water.
Let the ravioli carbonara rest for a few minutes before serving so the pasta can absorb more of the luscious sauce.

Variations

Add garlic - Add garlic to the sauce for an added depth of flavor. Freshly minced garlic is great or use roasted garlic for a mellow savory flavor.
Crunchy topping - Garnish the finished ravioli carbonara with breadcrumbs. This adds another layer of flavor and a subtle crunch. If you don’t have homemade breadcrumbs on hand (or you don’t feel like making them), feel free to use panko, packaged breadcrumbs, or crushed croutons.
Add chicken - Prepare simply seasoned chicken breasts in your air fryer or with a sous vide machine to plate with the saucy ravioli.
Gluten-free ravioli - Use gluten-free ravioli when catering to dietary needs.
Herbaceous twist - Sprinkle some freshly chopped parsley or another mild herb over the assembled ravioli carbonara for extra flavor. Stay away from overpowering herbs with this delicate dish, such as basil, oregano, or rosemary.
Vegetarian and vegan variation – This ravioli carbonara can be made vegetarian and vegan by omitting the bacon and cheese. Feel free to use your favorite vegan parmesan cheese or nutritional yeast instead. Veggies, like mushrooms, are a great substitute for bacon, offering a delicious meaty flavor.

Nutrition