Olive Garden Ravioli Carbonara Recipe [copycat]

olive garden ravioli carbonara recipe



  • For the Carbonara Sauce:
    • 4-6 oz pancetta or thick-cut bacon, diced
    • 1 tbsp olive oil
    • 1/2 cup chopped onion
    • 2 cloves garlic, minced
    • 1 cup heavy cream
    • 1/2 cup freshly grated Parmesan cheese, plus more for serving
    • 1/4 cup fresh parsley, chopped
    • Salt and pepper to taste
  • 1 package of your favourite cheese ravioli


  1. Make the Sauce:
    • Cook pancetta or bacon in a large skillet over medium heat until crispy. Remove from skillet but leave grease.
    • Add olive oil to the skillet if needed. Sauté onions until softened, about 5 minutes. Add garlic and cook for another minute.
    • Slowly whisk in heavy cream. Bring the sauce to a simmer and cook until it starts to thicken, approximately 5 minutes.
    • Stir in Parmesan cheese and parsley. Season with salt and pepper.
  2. Cook the Ravioli: Cook the ravioli according to package directions.
  3. Assemble:
    • Gently toss cooked ravioli with the carbonara sauce.
    • Top with additional Parmesan cheese and fresh parsley.


  • Don’t overcook the pasta: You want slightly al dente ravioli.
  • Use high-quality ingredients: This makes a huge difference in flavour.
  • Adjust the sauce thickness: Add more Parmesan for a thicker sauce or a splash of pasta water for a thinner sauce.
  • Experiment: Consider adding other ingredients like peas, sun-dried tomatoes, or grilled chicken for variations.