Olive Garden Ravioli Carbonara

4 from 3 votes

This copycat Olive Garden Ravioli Carbonara recipe is sure to impress your family and friends, with its delicious alfredo carbonara sauce, cheese-filled ravioli, and crispy bacon bits! Ravioli Carbonara is a delicious and comforting pasta dish that’s perfect for any occasion!

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: Italian

Servings: servings

Author: Amy Nash

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 9x13-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.

Nutrition

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