Olive Garden Ravioli Carbonara

This Olive Garden ravioli carbonara is cheese ravioli in a creamy Parmesan sauce with crispy bacon, broiled with mozzarella and Parmesan until golden.

Course Entrees

Cuisine American

Keyword bacon carbonara ravioli, copycat olive garden ravioli carbonara, olive garden ravioli carbonara, ravioli carbonara recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 841kcal

Author Wendie Williams

Ingredients

1 18 oz package refrigerated cheese ravioli
½ pound bacon about 6 slices chopped
1 cup yellow onion ¼” diced
3 cloves garlic chopped
2 Tablespoons all-purpose flour
2 cups heavy cream
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
1 cup Parmesan cheese fresh grated divided
¾ cup mozzarella shredded
Salt and pepper to taste
Fresh Parsley chopped as needed for garnish

Instructions

Bring a large pot of salted water to a boil and cook the ravioli as directed for al dente, about 7-9 minutes depending on brand. Drain and transfer the cooked ravioli to a baking tray lightly coated with olive oil to prevent the ravioli from sticking together. Set aside.
In a large cast iron skillet add the chopped bacon and cook over medium heat until crispy, about 5-6 minutes. With a slotted spoon remove the cooked bacon and place on a paper towel lined plate and set aside leaving about ¼ cup bacon grease in the skillet.
Add the diced onion and saute until softened but not browned, about 5-6 minutes. Add the garlic and cook for another 1 minute, then add the flour and stir to combine, stirring until combined.
Slowly add in the heavy cream whisking constantly. Simmer the sauce for 4 to 5 minutes until it thickens slightly. Turn off the heat and stir in the black pepper, nutmeg and ¾ cup of the parmesan cheese until melted and smoothed.
Preheat the oven to broil, high or low depending on preference.
Add the bacon to the sauce and stir until combined, then add the cooked ravioli and stir gently to coat the ravioli. Season with more salt and pepper if needed.
Top with the mozzarella cheese and remaining ¼ cup of the parmesan. Broil on high for 2 to 4 minutes until melted and golden brown.
Serve immediately garnished with parsley and extra grated Parmesan cheese.

Notes

Cook ravioli only to al dente: Cook it just until al dente since it will be stirred into the warm sauce and briefly placed under the broiler. This helps the ravioli hold its shape rather than becoming overly soft.

Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition