Olive Garden Ravioli Carbonara
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3.5
4 reviews
Good
Olive Garden Ravioli Carbonara
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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!
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Ingredients
- 1 (18-ounce) package cheese ravioli refrigerated
- 6 lices Bacon chopped
- ½ onion finely diced, large
- 3 garlic minced, cloves
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- ½ cup Parmesan Cheese freshly grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 cup mozzarella cheese shredded
- ½ cup Asiago cheese shredded
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.
- 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.
- 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 to the skillet and cook until fragrant, about 1 minute.
- Sprinkle the flour over the onion and garlic mixture, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the heavy cream, stirring constantly to prevent lumps from forming. Simmer the sauce for 5 minutes or until it thickens slightly.
- Remove the skillet from the heat and stir in the grated Parmesan cheese, salt, black pepper, and ground nutmeg until well combined.
- 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.
- 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
- 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 Information
Show Details
Calories
1176kcal
(59%)
Carbohydrates
64g
(21%)
Protein
41g
(82%)
Fat
84g
(129%)
Saturated Fat
44g
(220%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
20g
(100%)
Trans Fat
0.04g
(2%)
Cholesterol
267mg
(89%)
Sodium
1924mg
(80%)
Potassium
269mg
(6%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
2158IU
(43%)
Vitamin C
2mg
(2%)
Calcium
514mg
(51%)
Iron
14mg
(78%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1176 kcal
% Daily Value*
| Calories | 1176kcal | 59% |
| Carbohydrates | 64g | 21% |
| Protein | 41g | 82% |
| Fat | 84g | 129% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 267mg | 89% |
| Sodium | 1924mg | 80% |
| Potassium | 269mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2158IU | 43% |
| Vitamin C | 2mg | 2% |
| Calcium | 514mg | 51% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
4 reviews
Good
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