Can you believe that this naughtily delicious cheese ravioli topped with a pancetta carbonara can be on your table in less than 30 min?
I love ravioli like I love unwrapping presents—they’re just like little packets of as-yet unopened surprises on the plate, all delicious and ready to be unwrapped by my fork, which cannot wait to pierce that ravioli and find out what deliciousness awaits me inside.
Will that deliciousness match this blessing of a sauce that surrounds it, gracing my tongue with the delicate flavors of creamy egg yolks, bacon, Romano cheese, and salt? Well, my stars. It does. What cheese is to be discovered within these yummy packets? Oh, it’s a whole long list of them—Parmesan, mozzarella, ricotta, and Romano.
To fix this fast and succulent Ravioli Carbonara, with this luxurious velveteen sauce created by the magic of egg yolks and whole eggs stirred together into hot pasta, with the welcome, savory flavors of crisped pancetta and cheese, all you need is a mere 30 minutes of your time and to keep on reading!
Why You and Your Family Will Love Ravioli Carbonara
Ravioli Carbonara is a quick fix, almost truly authentic creation made simpler with store-bought ravioli. There’s no need for you to buy four different kinds of cheese and try to seal those little ravioli packs, which never stay sealed anyway. That step is whisked right away from this simple recipe. It keeps all the deliciousness of carbonara but eliminates the more time-consuming parts.
This Ravioli Carbonara is quick, creamy comfort food at its finest, all whipped together in fewer minutes than it takes to decide upon and order from any restaurant. Why not just whip yourself up this plate of heady cheeses and a true carbonara sauce and treat yourself to the best of Italy tonight? But brought to you from within the comforts of your own kitchen where all the fresh food you’ve bought for the week awaits you to fix it?
Ingredients
- 1 lb cheese ravioli
- 4 oz pancetta, diced
- 4 large egg yolks
- 1 cup Pecorino cheese, finely grated
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
Prep time – 10 minutes
Cooking time – 20 minutes
Yields – 4 servings
Step 1: Bring a large pot of salted water to a boil.
Step 2: In a skillet, heat olive oil over medium heat and cook pancetta until crispy. Remove from heat.
Step 3: In a bowl, whisk together egg yolks and Pecorino cheese. Season with salt and pepper.
Step 4: Cook ravioli according to package instructions until they float. Drain, reserving 1 cup of pasta water.
Step 5: Add ravioli to the skillet with pancetta. Toss gently.
Step 6: Gradually whisk a small amount of reserved pasta water into the egg mixture to temper the eggs.
Step 7: Pour the egg mixture over the ravioli and pancetta. Stir gently over low heat until the sauce thickens and coats the ravioli, about 3-4 minutes.
Step 8: Serve immediately, garnished with additional Pecorino cheese if desired.
How to Make Ahead and Store?
Keep leftovers in an airtight container in a plastic baggie, sauce and all, in the fridge for up to 3 days. Microwave in 30-second blasts at 30% power until heated through. Or, even better, heat over a double boiler on medium-low heat (or, even better, reheat via the sous vide function on your Instant Pot). Freezing this? A firm “no.” It’s quality just won’t hold up.
Serving Suggestions
Serve this delicate Ravioli Carbonara with some equally stunning dishes, like a truly stunning salad of peaches, pecans, butter lettuce, and goat cheese. This delicious cloud bread made with pepperoni and cheese would pair nicely for anyone following a keto diet or trying to cut carbs. So would this Honey Bread, which is prepped and baked in one hour tops. I suggest this bread topped with this delicious garlic spread and whatever Italian cheese is shredded and within reach.
Pop it under your broiler, and the honey in the bread complements the savory toppings. And when raked through that delicious pancetta sauce, you’ll be thrown into a complete state of ambrosial delight. For dessert, let’s keep this delicious state of bliss going: a delicious, creamy, decadent vanilla bean panna cotta topped with tart balsamic strawberry sauce.
If you love, love, love this recipe—which you will—try this creamy, delicious Pumpkin Linguini or this more traditional creamy Chicken Pesto Pasta.
Ravioli Carbonara
Ingredients
- 1 lb cheese ravioli
- 4 oz pancetta diced
- 4 large egg yolks
- 1 cup Pecorino cheese finely grated
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- Bring a large pot of salted water to a boil.
- In a skillet, heat olive oil over medium heat and cook pancetta until crispy. Remove from heat.
- In a bowl, whisk together egg yolks and Pecorino cheese. Season with salt and pepper.
- Cook ravioli according to package instructions until they float. Drain, reserving 1 cup of pasta water.
- Add ravioli to the skillet with pancetta. Toss gently.
- Gradually whisk a small amount of reserved pasta water into the egg mixture to temper the eggs.
- Pour the egg mixture over the ravioli and pancetta. Stir gently over low heat until the sauce thickens and coats the ravioli, about 3-4 minutes.
- Serve immediately, garnished with additional Pecorino cheese if desired.
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