Description
This Copycat Olive Garden Ravioli Carbonara recipe offers a rich and creamy baked pasta dish featuring cheese ravioli coated in a luscious Parmesan cream sauce with crispy bacon, topped with a blend of mozzarella and Asiago cheeses. Perfect for a comforting Italian-inspired meal made right at home.
Ingredients
Scale
Pasta
- 1 (18-ounce) package refrigerated cheese ravioli
Sauce & Toppings
- 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 and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook Ravioli: Bring a large pot of salted water to a boil. Cook the refrigerated cheese ravioli according to the package instructions until al dente, usually about 3-5 minutes. Drain well and set aside.
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon pieces and drain them on a paper towel-lined plate to remove excess grease.
- Sauté Onion: Using the bacon fat remaining in the skillet, add the finely diced onion and cook over medium heat until softened and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, careful not to burn.
- Make Cream Sauce: Sprinkle the flour evenly over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- Add Heavy Cream: Gradually whisk in the 2 cups of heavy cream, stirring continuously to avoid lumps. Simmer the sauce for about 5 minutes until it thickens slightly.
- Season Sauce: Remove skillet from heat. Stir in the grated Parmesan cheese, salt, black pepper, and ground nutmeg until fully combined and creamy.
- Combine Ravioli and Bacon: Gently fold the cooked bacon and drained ravioli into the cream sauce in the skillet, ensuring all ravioli are evenly coated.
- Transfer to Baking Dish: Pour the ravioli mixture into the prepared baking dish and spread out in an even layer.
- Add Cheese Topping: In a small bowl, mix together the shredded mozzarella and Asiago cheeses. Sprinkle this cheese blend evenly over the top of the ravioli.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and edges turn lightly golden brown.
- Rest and Serve: Remove from the oven and let the dish cool for 5 minutes before serving to allow the sauce to settle and flavors to meld.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freezing is not recommended because the creamy sauce may separate and become grainy upon thawing.
- Reheating: Reheat leftovers 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 one day in advance and keep refrigerated until ready to bake.
