This copycat Olive Garden Ravioli Carbonara recipe is made with a delicious homemade alfredo carbonara sauce, cheese-filled ravioli, and crispy bacon bits! It is a delicious and comforting pasta dish that’s perfect for any occasion and better than going to a restaurant.
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We don’t live anywhere near an Olive Garden so whenever I’m craving some of that chain restaurant goodness I have to make it at home. Not that I’m complaining, because in all honesty, most of their recipes just taste so much better made in our own kitchen.
This ravioli carbonara is a fan favorite that combines the rich flavors of cheese ravioli with a creamy Parmesan sauce and bacon, reminiscent of classic Italian carbonara which is traditionally made with spaghetti pasta. It brings the essence of Olive Garden’s famous menu right into your own home!
For more creamy Italian pasta dishes, check out my Creamy Italian Sausage Pasta, Creamy Sausage Gnocchi, Creamy Chicken Tortellini Soup, Instant Pot Creamy Penne Alfredo, and Creamy White Chicken Lasagna!
Why We Love This Recipe
- The creamy sauce is made with heavy cream and a blend of Italian cheeses, making it rich and flavorful!
- It’s a versatile dish that can be easily adapted with different types of ravioli or added vegetables.
- This recipe is perfect for a quick and satisfying meal, taking less than an hour from start to finish!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Cheese Ravioli – The main ingredient, providing a cheesy and tender bite. Use your favorite fresh or frozen ravioli.
- Bacon – Adds a crispy, savory element to the dish.
- Onion – Enhances the flavor of the sauce with its sweetness.
- Garlic – Infuses the sauce with a rich, aromatic taste.
- All-Purpose Flour – Thickens the sauce to a creamy consistency.
- Heavy Cream – The base of the sauce, giving it a rich and smooth texture.
- Parmesan Cheese – Adds a sharp, salty flavor to the sauce.
- Salt – Enhances the overall flavor of the dish.
- Black Pepper – Adds a hint of spice.
- Ground Nutmeg – Provides a subtle warmth to the sauce.
- Mozzarella Cheese – Melts on top to create a gooey, cheesy layer.
- Asiago Cheese – Adds a nutty and tangy flavor to the topping.
How to Make Olive Garden Ravioli Carbonara
- Preheat oven. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
- Cook ravioli. Cook the cheese ravioli in a large pot of salted water according to the package instructions until al dente. Drain and set aside.
- Cook bacon. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
- Sauté onion and garlic. In the same skillet with the bacon fat, add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
- Add flour. Sprinkle the flour over the onion and garlic mixture, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Make sauce. Gradually whisk in the heavy cream, stirring constantly to prevent lumps. Simmer the sauce for 5 minutes or until it thickens slightly.
- Add cheese and seasonings. Remove the skillet from the heat and stir in the grated Parmesan cheese, salt, black pepper, and ground nutmeg until well combined.
- Assemble dish. Add the cooked bacon and ravioli to the skillet with the cream sauce, stirring gently to coat the ravioli evenly. Transfer the ravioli mixture to the prepared baking dish, spreading it out in an even layer.
- Sprinkle with cheese. Sprinkle the shredded mozzarella and Asiago cheeses evenly over the top of the ravioli.
- Bake dish. Lastly, bake the Ravioli Carbonara for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. Remove from the oven and let cool for 5 minutes before serving.
Recipe FAQ’s
Yes, you can use any type of filled ravioli, such as spinach and ricotta or mushroom.
You can use half-and-half or a mix of milk and cream for a lighter version.
Absolutely! You can add vegetables like peas, bell peppers, spinach, or mushrooms.
You can prepare the dish and store it in the refrigerator for up to a day before baking. When ready to serve, bake as directed.
Add a pinch of red pepper flakes, hot sauce, or a diced jalapeño to the cream sauce for extra heat.
Store leftover Ravioli Carbonara in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or until heated through. Alternatively, microwave on high for 1-2 minutes, stirring halfway through.
Tips for Success
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Make sure to cook the flour thoroughly to avoid a raw taste in the sauce.
- If the sauce is too thick, you can thin it out with a bit of reserved pasta water from cooking the ravioli.
What to Serve with Ravioli Carbonara
Pair this Ravioli Carbonara with a fresh garden salad and garlic breadsticks for a complete meal. Roasted vegetables like broccoli, asparagus, or bell peppers also make a great side dish. For an appetizer, serve bruschetta with diced tomatoes, fresh basil, and a splash of balsamic vinegar.
Substitutions and Variations
- Substitute bacon with pancetta or turkey bacon for a different flavor.
- Use half-and-half instead of heavy cream for a lighter version of the sauce.
- Try different cheese blends like Gruyère or Fontina.
- Add peas, red peppers, spinach, or mushrooms for extra nutrition.
- Omit the bacon for a vegetarian option, using a dash of olive oil to sauté the onions and garlic instead of the bacon fat.
More Italian Recipes You’ll Love
- Creamy Crockpot Italian Chicken
- Italian Grinder Sandwich (TikTok Salad Sandwich)
- New Jersey Italian Hot Dogs
- Italian Pasta Salad
- Olive Garden Dressing Recipe
- Authentic San Francisco Cioppino Seafood Stew (Italian Seafood Stew)
- Italian Sausage Stuffing with Cranberries & Apples
- Italian Cream Soda
Olive Garden Ravioli Carbonara
Ingredients
- 1 (18-ounce) package refrigerated cheese ravioli
- 6 slices bacon chopped
- ½ large onion finely diced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 cup shredded mozzarella cheese
- ½ cup shredded Asiago cheese
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- Cook the cheese ravioli in a large pot of salted water according to the package instructions until al dente. Drain the ravioli and set aside.1 (18-ounce) package refrigerated cheese ravioli
- In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.6 slices bacon
- In the same skillet with the bacon fat, add the diced onion and cook until softened and translucent, about 5 minutes.½ large onion
- Add the minced garlic to the skillet and cook until fragrant, about 1 minute.3 cloves garlic
- Sprinkle the flour over the onion and garlic mixture, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.2 tablespoons all-purpose flour
- Gradually whisk in the heavy cream, stirring constantly to prevent lumps from forming. Simmer the sauce for 5 minutes or until it thickens slightly.2 cups heavy cream
- Remove the skillet from the heat and stir in the grated Parmesan cheese, salt, black pepper, and ground nutmeg until well combined.½ cup freshly grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon ground nutmeg
- Add the cooked bacon and cooked ravioli to the skillet with the cream sauce, stirring gently to coat the ravioli evenly.
- Transfer the ravioli mixture to the prepared baking dish, spreading it out in an even layer.
- In a small bowl, combine the shredded mozzarella and Asiago cheeses. Sprinkle the cheese blend evenly over the top of the ravioli.1 cup shredded mozzarella cheese, ½ cup shredded Asiago cheese
- Bake the Ravioli Carbonara for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
- Remove the baking dish from the oven and let the ravioli cool for 5 minutes before serving.
Notes
Storage & Make Ahead
- Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freezing is not recommended as the creamy sauce can separate, resulting in a grainy texture.
- Reheat: Reheat in a 350°F oven for 10-15 minutes or microwave on high for 1-2 minutes, stirring halfway through.
- Make Ahead: Prepare the dish up to a day in advance and store in the refrigerator until ready to bake.
