This copycat Olive Garden ravioli carbonara recipe features tender ravioli tossed in a velvety garlic-Parmesan sauce with plenty of bacon.
It has everything you love about classic carbonara with the added hearty goodness of cheese-stuffed ravioli. And every bite is rich and creamy.
It’s the ultimate comfort food that'll have everyone begging for seconds!
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Why You'll Love This Olive Garden Ravioli Carbonara
Quick & Easy: The sauce comes together in a snap but tastes like you spent hours in the kitchen. From start to finish, you can have it on the table in under 30 minutes.
Crowd-Pleaser: The combination of cheesy ravioli and rich sauce creates an irresistible comfort food dish. It’s guaranteed to impress dinner guests and satisfy the whole family.
Budget-Friendly: Making this restaurant favorite at home costs significantly less than dining out, especially when feeding a group. But it still maintains that indulgent restaurant-style experience.
Customizable Comfort: While cheese ravioli is the classic choice, you can easily swap in your favorite filled pasta. Or, add chicken or veggies to the dish. You can also adjust the garlic and cheese to suit your tastes.
Ingredients
- Refrigerated Ravioli: These pasta pockets are filled with creamy cheese and are the perfect base for the rich carbonara sauce.
- Onion & Garlic: Infuse the sauce with aromatic, savory notes.
- Heavy Cream & Milk: The base of the sauce. They bring a luxurious, velvety texture to the dish.
- Parmesan Cheese: Provides the sauce with a nutty, salty depth of flavor. Save some for serving!
- Seasoning: Nutmeg adds a hint of warmth while salt and pepper balance the dish. Season at the end for the best taste.
- Bacon: Crispy and crumbled, they add a smoky, salty contrast to the creamy ravioli. Again, save some for garnish.
- Fresh Parsley: Brings a pop of color and freshness to the dish.
- Mozzarella Cheese (optional): Sprinkle it over the ravioli and broil for a minute or two to give the dish a gooey finish.
How to Make Olive Garden Ravioli Carbonara
Craving Olive Garden’s creamy Ravioli Carbonara? Skip the restaurant wait and make it at home!
I promise, it's way easier than you think.
1. BOIL a large pot of salted water. Cook the ravioli until al dente, then drain and set aside.
2. COOK the bacon in a large skillet until crispy, flipping halfway. Transfer to a paper towel-lined plate.
3. SAUTÉ the onion in the bacon fat until soft. Add the garlic and cook for 30 seconds until fragrant.
4. MELT the butter, if needed. Sprinkle in the flour gradually, whisking constantly until smooth. Cook and stir for 2 minutes.
5. WHISK in the cream and milk slowly. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring often. Remove from the heat.
6. SPRINKLE 1 cup of Parmesan in small handfuls into the sauce, whisking until melted after each addition. Stir in the nutmeg.
7. CRUMBLE the bacon and mix into the sauce. Add the ravioli and gently toss to coat. TASTE and season with salt and pepper, as needed.
8. BROIL (optional) with mozzarella and remaining Parmesan for 2–3 minutes until melty and golden, if desired.
9. SERVE immediately with fresh parsley, extra Parmesan, and crumbled bacon. Enjoy!
Tips For the Best Olive Garden Ravioli Carbonara
My top tip? Don’t skimp on the freshly grated Parmesan—it’s the secret to that rich, restaurant-quality flavor.
Other than that, I only have a few other things to keep in mind:
- Use fresh ravioli if you can. Refrigerated fresh ravioli offers a better texture and flavor. It's quicker to cook and delivers a more authentic restaurant-style dish.
- Use freshly grated cheese. Grate your Parmesan and mozzarella from the block. Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting.
- Reserve some pasta water. Save a cup of the starchy pasta water before draining the ravioli. It’s a great tool to thin the sauce while keeping it flavorful if it becomes too thick.
- Warm the cream. Let the heavy cream come to room temperature before adding it to the pan. This helps prevent curdling and allows the sauce to come together more smoothly.
- Balance the salt. Since Parmesan, bacon bits, and ravioli filling are salty, taste the sauce before adding additional salt. This avoids over-salting.
Variations and Serving Suggestions
Want to make this your own? Here are some fun ideas:
- Cheese ravioli alternatives. Use spinach-ricotta ravioli, lobster ravioli, or even mushroom ravioli. You can also replace the ravioli with another pasta like tortellini, fettuccine, or penne.
- More variations. Add sautéed mushrooms or caramelized onions for extra depth. Substitute pancetta for bacon if you want a more traditional carbonara-style flavor. For a spicy kick, sprinkle red pepper flakes into the sauce.
- Adjust the garlic. Add an extra clove for a bolder flavor. Or, reduce the amount to one clove or use garlic powder for a milder taste.
- Pairing complements flavors. Serve this dish with a crisp green salad and warm, buttery garlic bread to round out the meal.
How to Store
Since the sauce is loaded with dairy, I don't recommend freezing leftovers. It will likely split after thawing and reheating.
You can keep leftovers in the fridge, though:
To Store: Transfer cold leftovers to an airtight container and refrigerate within 2 hours of cooking. It can be stored in the fridge for 3-4 days.
To Reheat: Reheat leftovers on the stovetop over low heat. Add a splash of cream or milk to restore the sauce's creamy consistency. Alternatively, microwave leftovers in a covered dish for 1-2 minutes on medium power. Stir halfway through to ensure even heating.
More Hearty Pasta Dinners Your Family Will Love
Tuscan Shrimp Pasta
Marry Me Chicken Pasta
Chicken Penne Pasta
Red Lobster Carb Alfredo
Olive Garden Ravioli Carbonara
4
servings10
minutes20
minutes945
kcalCreamy and indulgent, this copycat Olive Garden ravioli carbonara features cheesy ravioli smothered in a rich Parmesan sauce with crispy bacon bits.
Ingredients
1 (18-ounce) bag refrigerated ravioli (cheese, spinach, etc.)
6-8 slices bacon
1 medium onion, diced
2-3 cloves garlic, minced
2 tablespoons butter, if needed
2 tablespoons all-purpose flour
1 1/2 cups heavy cream, room temperature
1/2 cup whole milk, room temperature
1 1/4 cup freshly grated Parmesan cheese, divided
1/4 teaspoon ground nutmeg
1/2 cup shredded mozzarella cheese, optional
salt and freshly ground black pepper, to taste
fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions until al dente. Drain and set aside.
- Arrange the bacon in a single layer in a large cold oven-safe skillet. Turn the heat to medium and cook until crispy, flipping halfway. Transfer to a paper towel-lined plate.
- In the same skillet, cook the onion in the bacon fat, stirring often, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant.
- If needed, add the butter and melt. Sprinkle the flour over the fat a little at a time, whisking constantly until smooth. Cook and stir for 2 minutes.
- Slowly whisk in the cream and milk. Bring the sauce to a simmer, then reduce the heat to low and cook for 5 minutes, stirring often.
- Remove the skillet from the heat and add 1 cup of Parmesan cheese in small handfuls, whisking until melted after each addition. Stir in the nutmeg.
- Crumble the bacon and add about 3/4 to the skillet. Mix until well combined. Add the cooked ravioli and gently toss to coat.
- Taste and season with salt and pepper, as needed.
- Optional: sprinkle the mozzarella and remaining Parmesan over the ravioli. Broil for 2-3 minutes until melty and lightly golden.
- Serve immediately with fresh parsley, extra Parmesan, and the remaining bacon bits, and enjoy!
Notes
- Use refrigerated fresh ravioli for the best results. Try to avoid using frozen ravioli.
- Add a splash of pasta water or extra milk to thin out the sauce if it’s too thick.
- Use any kind of filled ravioli you like best.
