Ravioli Carbonara
This ravioli carbonara recipe is so rich and creamy. It's made using a traditional carbonara sauce but instead of pasta, you can use whatever ravioli you prefer.
Equipment
Video
Ingredients
- 18-20 oz Cheese Ravioli (or whatever flavor you prefer)
- ⅓ lb Pancetta (or guanciale or bacon) roughly chopped
- 4 large Egg Yolks room temp
- 1 cup Pecorino finely grated
- Salt & Pepper
Instructions
- Bring a large pot of salted water to a boil.
- In a large heavy bottomed sauce pan over medium heat, add pancetta (or whatever protein you’re using) and cook until crispy. Turn the heat off and leave everything in the pot.
- Meanwhile, in a separate bowl, whisk together eggs and pecorino and add a hefty pinch of salt and a few cranks of fresh cracked pepper.
- Now add the ravioli and cook as directed on the box. Once they’re floating, add the ravioli (reserving the pasta water!) to the bacon (and grease) filled sauce pan and gently toss.
- Slowly pour a ladle of pasta water into the egg and cheese mixture - a little at a time- whisking vigorously to temper the eggs.
- Then pour the tempered egg mixture, slowly stirring everything together, into the cooked raviolis and bacon. Toss everything together and slowly add a little more pasta water (about 3 tablespoon at a time) until the sauce is smooth and creamy.
- Serve with more cheese when plating.
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