Copycat Olive Garden Ravioli Carbonara recipe

After a long week, nothing sounds better than a comforting, creamy pasta dish that feels both indulgent and satisfying. Recently, my family and I were craving that classic Olive Garden experience, but wanted to enjoy it from the comfort of our home. That’s when I stumbled upon this Copycat Olive Garden Ravioli Carbonara recipe, and let me tell you, it was an absolute game-changer! From the first bite, we were transported to our favorite Italian-American restaurant. The creamy, cheesy sauce coating perfectly cooked ravioli, punctuated with savory pancetta and a hint of garlic, was simply divine. Even my picky eaters devoured it, asking for seconds and thirds. This recipe has quickly become a weeknight staple in our house, offering all the deliciousness of dining out, without ever having to leave the kitchen. If you’re looking for a crowd-pleasing, restaurant-quality meal that’s surprisingly easy to make, you absolutely have to try this Copycat Olive Garden Ravioli Carbonara.

Ingredients for Your Delicious Copycat Olive Garden Ravioli Carbonara

Creating this restaurant-quality dish at home starts with gathering the right ingredients. The beauty of this recipe lies in its simplicity, using common pantry and refrigerator staples to recreate a beloved classic. Let’s break down each component to ensure you have everything you need to craft the perfect Copycat Olive Garden Ravioli Carbonara.

For the Ravioli:

• 20-25 ounces Frozen Ravioli: The star of the show! Olive Garden uses cheese ravioli, and for an authentic copycat experience, we recommend opting for a good quality frozen cheese ravioli. You can choose from various cheese fillings like ricotta, parmesan, or a blend. Frozen ravioli is incredibly convenient and cooks quickly, making this a perfect weeknight meal. Look for brands that prioritize fresh ingredients and a flavorful cheese filling. If you prefer, you can also use fresh ravioli, but be mindful of the cooking time as it will be significantly shorter. Consider different shapes like square or round ravioli – the choice is yours!

For the Carbonara Sauce:

• 4 ounces Pancetta, diced: Pancetta is cured pork belly, similar to bacon but with a richer, more intense flavor. It’s crucial for achieving that authentic carbonara taste. Look for diced pancetta to save time, or purchase a slab and dice it yourself. If you can’t find pancetta, thick-cut bacon can be used as a substitute, although the flavor profile will be slightly different. For a vegetarian option (though not truly carbonara), you could use sautéed mushrooms or sun-dried tomatoes to add savory depth.
• 4 large Egg Yolks: Egg yolks are the heart of carbonara sauce, providing richness, creaminess, and that signature golden hue. Use fresh, large eggs for the best results. It’s essential to only use the yolks, as the whites can make the sauce watery and less velvety. Some recipes suggest using whole eggs, but for a truly authentic and creamy carbonara, yolks are the way to go.
• 1 cup Heavy Cream: Heavy cream adds an extra layer of richness and helps to create a luxurious, smooth sauce. While traditional carbonara doesn’t include cream, many modern versions, including Olive Garden’s interpretation, incorporate it for added stability and creaminess, especially when made in larger quantities. You can substitute with half-and-half for a slightly lighter sauce, but heavy cream will provide the best texture and flavor.
• 1 cup Parmesan Cheese, grated: Parmesan cheese is another key ingredient, contributing a salty, nutty, and umami flavor that is essential to carbonara. Use freshly grated Parmesan for the best flavor and melting quality. Pre-grated Parmesan often contains cellulose and may not melt as smoothly. Consider using a blend of Parmesan and Pecorino Romano for an even more complex flavor profile – Pecorino Romano is saltier and sharper than Parmesan.
• 2 cloves Garlic, minced: Garlic adds a pungent, aromatic base note to the sauce. Use fresh garlic for the best flavor. Mince it finely so it incorporates smoothly into the sauce. If you’re not a fan of strong garlic flavor, you can reduce the amount to one clove or even use roasted garlic for a milder, sweeter taste.
• 1/2 teaspoon Black Pepper, freshly ground: Black pepper is crucial for carbonara, adding a spicy kick that balances the richness of the sauce. Freshly ground black pepper is highly recommended for its superior flavor and aroma. Don’t be shy with the pepper – carbonara is known for its generous use of black pepper.
• 1/4 teaspoon Salt: Salt enhances all the flavors in the dish. Season carefully, especially considering the saltiness of the pancetta and Parmesan cheese. Taste as you go and adjust seasoning accordingly. Kosher salt or sea salt are excellent choices for cooking.
• 2 tablespoons Olive Oil: Olive oil is used to sauté the pancetta and garlic, creating a flavorful base for the sauce. Use good quality extra virgin olive oil for the best flavor. You can also use butter or a combination of butter and olive oil for added richness.

For Garnish (Optional but Recommended):

• Fresh Parsley, chopped: Fresh parsley adds a pop of color and a fresh, herbaceous note to the finished dish. It’s a classic garnish for Italian pasta dishes and complements the richness of the carbonara beautifully.
• Additional Grated Parmesan Cheese: Extra Parmesan for serving allows your guests to customize their portion and adds a final flourish of cheesy goodness.
• Red Pepper Flakes (Optional): For those who like a little heat, a pinch of red pepper flakes adds a subtle spicy kick.

By gathering these high-quality ingredients, you are well on your way to creating a truly delicious and authentic Copycat Olive Garden Ravioli Carbonara that will impress your family and friends. Remember, the quality of your ingredients directly impacts the final flavor of the dish, so choose the best you can find for a truly restaurant-worthy experience.

Instructions: Crafting Your Copycat Olive Garden Ravioli Carbonara

Now that you’ve gathered all your ingredients, it’s time to bring this Copycat Olive Garden Ravioli Carbonara to life! Follow these step-by-step instructions carefully to ensure a perfectly creamy, flavorful, and satisfying pasta dish every time. Don’t be intimidated – while carbonara might seem fancy, it’s actually quite straightforward and quick to make, especially with frozen ravioli.

Step 1: Cook the Ravioli

• Bring a large pot of salted water to a rolling boil: This is crucial for cooking pasta properly. Use plenty of water – about 4-6 quarts – and add a generous amount of salt (about 1-2 tablespoons). The salt seasons the pasta from the inside out and enhances its flavor. Boiling water ensures the ravioli cooks evenly and quickly.
• Add the frozen ravioli to the boiling water: Gently add the frozen ravioli to the pot. Adding it slowly prevents the water temperature from dropping too drastically. Do not thaw the ravioli beforehand, as this can make it mushy.
• Cook according to package directions: Frozen ravioli typically cooks very quickly, often in just 3-5 minutes. Follow the package instructions for the specific brand of ravioli you are using. Cook until the ravioli are tender and float to the surface. Be careful not to overcook them, as they can become soft and fall apart.
• Reserve about 1 cup of pasta water before draining: This pasta water is liquid gold! It’s starchy and helps to emulsify the sauce, creating a creamy and cohesive texture. Ladle out about a cup of the cooking water just before you drain the ravioli and set it aside.
• Drain the ravioli: Once cooked, carefully drain the ravioli in a colander. Do not rinse the ravioli, as this will wash away the starch that helps the sauce adhere. Set the drained ravioli aside and keep warm.

Step 2: Prepare the Pancetta and Garlic

• Heat olive oil in a large skillet over medium heat: Use a large skillet or Dutch oven – something big enough to eventually hold all the ravioli and sauce. Heat the olive oil until it shimmers – this indicates it’s hot enough to sauté the pancetta.
• Add the diced pancetta to the skillet: Add the diced pancetta to the hot skillet and cook over medium heat until it is crispy and golden brown. This usually takes about 5-7 minutes. Stir occasionally to ensure even cooking and prevent burning. As the pancetta cooks, it will render its fat, adding delicious flavor to the base of the sauce.
• Remove pancetta from skillet and set aside, reserving the rendered fat in the skillet: Once the pancetta is crispy, remove it from the skillet with a slotted spoon and set it aside on a plate lined with paper towels to drain excess fat. Leave the rendered pancetta fat in the skillet – this flavorful fat will be used to sauté the garlic and build the sauce.
• Add minced garlic to the skillet with the pancetta fat: Add the minced garlic to the skillet with the rendered pancetta fat and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the garlic in the pancetta fat infuses it with even more savory flavor.

Step 3: Create the Carbonara Sauce

• In a separate medium bowl, whisk together egg yolks, heavy cream, Parmesan cheese, black pepper, and salt: This is the base of your carbonara sauce. Whisk all the ingredients together until they are well combined and smooth. Ensure there are no lumps of cheese. This mixture should be creamy and slightly thick.
• Reduce heat to low under the skillet with garlic and pancetta fat: It’s crucial to lower the heat to low or even turn it off completely before adding the egg mixture. If the skillet is too hot, the eggs will scramble and you won’t get a creamy sauce.
• Slowly drizzle a ladleful of hot pasta water into the egg mixture, whisking constantly: This step tempers the eggs, gradually raising their temperature and preventing them from scrambling when added to the hot skillet. Slowly drizzle in about 1/2 cup of the reserved hot pasta water while whisking vigorously to combine.
• Pour the tempered egg mixture into the skillet with garlic and pancetta fat: Pour the tempered egg mixture into the skillet and immediately whisk continuously to combine it with the garlic and pancetta fat. The residual heat from the skillet and the pasta water will gently cook the eggs and thicken the sauce.
• Continue to whisk constantly over low heat for 1-2 minutes, or until the sauce thickens slightly and becomes creamy: Keep whisking constantly over very low heat until the sauce thickens slightly and coats the back of a spoon. Be patient and don’t rush this step. The sauce should become smooth, creamy, and velvety. If the sauce becomes too thick, you can add a little more reserved pasta water to thin it out. If it’s too thin, continue to cook over very low heat, whisking constantly, until it reaches the desired consistency. Avoid overheating, as this can cause the eggs to curdle.

Step 4: Combine Ravioli and Sauce

• Add the cooked and drained ravioli to the skillet with the carbonara sauce: Gently add the drained ravioli to the skillet with the creamy carbonara sauce.
• Toss gently to coat the ravioli evenly with the sauce: Toss the ravioli gently to ensure they are completely coated with the sauce. Be careful not to break the ravioli. You can use tongs or a spatula to gently toss everything together.
• Add the crispy pancetta back to the skillet and toss again: Add the crispy pancetta back to the skillet and toss everything together one last time to combine. The pancetta adds a delightful crunch and savory flavor to every bite.
• If the sauce is too thick, add a little more reserved pasta water to reach desired consistency: If the sauce seems too thick, add a little more of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The sauce should be creamy and coat the ravioli nicely, but not be too thick or gloopy.

Step 5: Serve and Garnish

• Serve immediately: Carbonara is best served immediately while it’s hot and creamy. The sauce will thicken as it cools.
• Garnish with fresh parsley and additional grated Parmesan cheese: Garnish each serving with a sprinkle of fresh chopped parsley and additional grated Parmesan cheese. Red pepper flakes can be added for a touch of heat if desired.
• Serve hot and enjoy your delicious Copycat Olive Garden Ravioli Carbonara! Serve your homemade masterpiece and enjoy the rave reviews from your family and friends!

By following these detailed instructions, you’ll be able to create a Copycat Olive Garden Ravioli Carbonara that is just as delicious, if not better, than the restaurant version. The key to a perfect carbonara is in the technique – tempering the eggs, cooking the sauce gently, and using high-quality ingredients. Enjoy the process and the incredibly rewarding result!

Nutrition Facts for Copycat Olive Garden Ravioli Carbonara

Understanding the nutritional content of your meals can be helpful, especially when incorporating dishes like Copycat Olive Garden Ravioli Carbonara into your regular rotation. Please note that these are approximate values and can vary depending on the specific brands and ingredients used, as well as portion sizes.

Servings: This recipe typically serves approximately 4-6 people, depending on portion sizes.

Approximate Nutrition Facts Per Serving (Based on 5 servings):

• Calories: 650-750 calories
• Protein: 25-30 grams
• Fat: 45-55 grams
  • Saturated Fat: 25-30 grams
• Cholesterol: 250-300 mg
• Sodium: 800-1000 mg
• Carbohydrates: 40-50 grams
  • Fiber: 2-3 grams
  • Sugar: 3-5 grams

Key Nutritional Highlights (per serving, approximate):

• High in Protein: Provides a significant amount of protein from the eggs, cheese, and pancetta, contributing to satiety and muscle building.
• Rich in Fat: Carbonara is a rich dish, primarily due to the heavy cream, egg yolks, cheese, and pancetta. While fat is essential for health, it’s important to consume it in moderation as part of a balanced diet. The fat content contributes to the creamy texture and rich flavor of the dish.
• Moderate in Carbohydrates: The ravioli contributes a moderate amount of carbohydrates, primarily from the pasta itself. Choose whole wheat ravioli for a higher fiber option.
• Source of Calcium: Parmesan cheese is a good source of calcium, important for bone health.
• Sodium Content: The sodium content can be relatively high due to the pancetta, Parmesan cheese, and added salt. Be mindful of sodium intake, especially if you are watching your sodium levels.

Important Considerations:

• Portion Control: Due to its richness, portion control is key. Enjoy this dish in moderation as part of a balanced diet.
• Ingredient Variations: Using lighter ingredients like half-and-half instead of heavy cream, or turkey bacon instead of pancetta, can reduce the calorie and fat content, but may slightly alter the flavor and texture.
• Fresh vs. Frozen Ravioli: Nutritional values might slightly vary between fresh and frozen ravioli brands. Check the nutritional information on the packaging of your chosen ravioli.
• Homemade vs. Restaurant: Homemade versions often allow for more control over ingredients and portion sizes compared to restaurant servings.

This nutritional information provides a general guideline. For more precise values, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use. Enjoy this delicious Copycat Olive Garden Ravioli Carbonara as a treat, keeping in mind its nutritional profile within your overall dietary plan.

Preparation Time for Copycat Olive Garden Ravioli Carbonara

One of the great things about this Copycat Olive Garden Ravioli Carbonara recipe is that it’s relatively quick and easy to prepare, making it perfect for a satisfying weeknight meal or a relaxed weekend dinner. Here’s a breakdown of the preparation and cooking times:

Prep Time: Approximately 15 minutes

• This includes time for:
  • Dicing pancetta (if not pre-diced)
  • Minching garlic
  • Grating Parmesan cheese
  • Chopping parsley (for garnish)
  • Measuring out all other ingredients

Cook Time: Approximately 20 minutes

• This includes time for:
  • Bringing water to a boil and cooking ravioli (5-7 minutes, depending on ravioli type)
  • Cooking pancetta (5-7 minutes)
  • Sautéing garlic (1 minute)
  • Making the carbonara sauce (5-7 minutes)
  • Combining ravioli and sauce (1-2 minutes)

Total Time: Approximately 35 minutes

From start to finish, you can have a delicious, restaurant-quality Copycat Olive Garden Ravioli Carbonara on the table in about 35 minutes! This quick preparation time makes it an excellent choice for busy weeknights when you want a comforting and flavorful meal without spending hours in the kitchen.

Time-Saving Tips:

• Use pre-diced pancetta: This eliminates the need to dice pancetta, saving you a few minutes of prep time.
• Use pre-grated Parmesan cheese (if necessary): While freshly grated is always best, pre-grated Parmesan can save time if you’re in a rush.
• Multi-task: While the water is heating up for the ravioli, you can start preparing the pancetta and garlic. This helps to streamline the cooking process and save time.
• Have ingredients prepped in advance: If you know you’ll be short on time later, you can prep ingredients like dicing pancetta, mincing garlic, and grating cheese earlier in the day and store them in the refrigerator until you’re ready to cook.

With efficient preparation and quick cooking times, this Copycat Olive Garden Ravioli Carbonara recipe is a winner for both flavor and convenience. You can enjoy a restaurant-worthy meal in under 40 minutes, making it a perfect solution for satisfying pasta cravings any night of the week.

How to Serve Copycat Olive Garden Ravioli Carbonara

Serving your Copycat Olive Garden Ravioli Carbonara is just as important as the cooking process itself. Presentation and thoughtful pairings can elevate the dining experience and make your homemade dish feel truly special. Here are some ideas on how to serve this delicious pasta:

Serving Suggestions:

• Classic Pasta Bowls: Serve the ravioli carbonara in warmed pasta bowls. Shallow bowls are ideal for showcasing the dish and allowing the sauce to pool nicely around the pasta.
• Individual Portions: Divide the ravioli carbonara into individual portions for easy serving and portion control.
• Family-Style Platter: For a more casual family dinner, serve the ravioli carbonara on a large platter in the center of the table and let everyone help themselves.
• Garnish Generously: Don’t be shy with the garnishes! Fresh parsley and extra grated Parmesan cheese are essential for both flavor and visual appeal. A sprinkle of red pepper flakes adds a nice touch of color and subtle heat.

Side Dish Pairings:

• Classic Breadsticks or Garlic Bread: Just like Olive Garden, serve with warm breadsticks or garlic bread for dipping into the creamy sauce.
• Fresh Salad: A crisp, light salad provides a refreshing contrast to the richness of the carbonara. Consider a simple green salad with a vinaigrette dressing, or a Caesar salad for a more Italian-inspired option.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts offer a healthy and flavorful side dish that complements the pasta. The slight bitterness of roasted vegetables balances the richness of the carbonara.
• Caprese Salad: A Caprese salad with fresh mozzarella, tomatoes, and basil is another excellent Italian side dish that’s light and refreshing.
• Soup (as a starter): If you want a multi-course meal, start with a light soup like minestrone or a simple tomato soup before serving the ravioli carbonara.

Wine Pairings:

• Dry White Wine: A crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino pairs beautifully with the creamy carbonara. The acidity of the wine cuts through the richness of the sauce.
• Light-Bodied Red Wine: A light-bodied red wine with good acidity, such as Pinot Noir or Chianti, can also complement carbonara. Avoid heavy, tannic red wines that might overpower the delicate flavors.
• Rosé Wine: A dry rosé wine is a versatile option that works well with a variety of dishes, including pasta carbonara.

Presentation Tips:

• Warm the Bowls: Warming the pasta bowls keeps the ravioli carbonara hot for longer. You can warm bowls in a low oven or by rinsing them with hot water.
• Fresh Garnishes: Use fresh, vibrant garnishes like bright green parsley and freshly grated Parmesan for visual appeal.
• Drizzle of Olive Oil: A drizzle of high-quality extra virgin olive oil over the finished dish adds a glossy sheen and enhances the flavor.
• Plate with Care: Arrange the ravioli carbonara nicely in the bowls, ensuring the sauce is evenly distributed and the garnishes are neatly placed.
• Serve Immediately: Carbonara is best served immediately while it’s hot and creamy.

By considering these serving suggestions, side dish pairings, and presentation tips, you can create a complete and enjoyable dining experience with your homemade Copycat Olive Garden Ravioli Carbonara. It’s all about creating a balance of flavors, textures, and visual appeal to make your meal truly memorable.

Additional Tips for Perfect Copycat Olive Garden Ravioli Carbonara

To ensure your Copycat Olive Garden Ravioli Carbonara is a resounding success and rivals the restaurant version, here are five additional tips to keep in mind:

1. Quality Ingredients Matter: While this recipe is simple, using high-quality ingredients will significantly elevate the flavor. Opt for good quality frozen ravioli with a flavorful cheese filling, fresh eggs, real Parmesan cheese (not the powdered kind!), and good quality pancetta or bacon. The better the ingredients, the better the final dish will taste. Don’t skimp on the Parmesan – freshly grated is crucial for flavor and melting.
2. Temperature Control is Key for the Sauce: The most crucial aspect of making carbonara is controlling the temperature when adding the egg mixture. If the skillet is too hot, the eggs will scramble, resulting in a grainy, curdled sauce instead of a creamy one. Make sure to reduce the heat to low or even turn it off completely before adding the tempered egg mixture. Gentle, low heat is essential for creating that velvety smooth sauce. Patience is key here – don’t rush the sauce-thickening process.
3. Don’t Overcook the Ravioli: Overcooked ravioli can become mushy and lose their shape. Follow the package directions for cooking time carefully. Cook until the ravioli are just tender and float to the surface. As soon as they are cooked, drain them immediately to prevent further cooking from residual heat. Undercooking slightly is better than overcooking, as they will continue to cook slightly when tossed with the hot sauce.
4. Seasoning is Crucial – Taste and Adjust: Carbonara relies on simple ingredients, so proper seasoning is essential to bring out the best flavors. Don’t be afraid to season generously with salt and freshly ground black pepper. Taste the sauce at various stages – after adding the egg mixture, and again after tossing with the ravioli – and adjust seasoning as needed. Remember that Parmesan cheese and pancetta are both salty, so season in layers and taste as you go.
5. Work Quickly and Serve Immediately: Carbonara is best served immediately after it’s made. The sauce is at its creamiest and most luscious when hot. As it cools, the sauce will thicken. Have everything ready to go – ravioli cooked, sauce made, garnishes prepped – so you can assemble and serve the dish right away. If you need to hold it for a few minutes, keep it warm but avoid reheating directly on high heat, as this can cause the sauce to separate.

By following these additional tips, you’ll be well-equipped to create a flawless Copycat Olive Garden Ravioli Carbonara that is creamy, flavorful, and just like (or even better than!) the restaurant version. Pay attention to the details, use quality ingredients, and enjoy the process of creating this classic Italian-American favorite.

Frequently Asked Questions (FAQ) About Copycat Olive Garden Ravioli Carbonara

Have questions about making the perfect Copycat Olive Garden Ravioli Carbonara? Here are answers to some frequently asked questions to help you troubleshoot and achieve pasta perfection:

Q1: Can I use bacon instead of pancetta?

A: Yes, you can substitute bacon for pancetta if you can’t find pancetta or prefer the flavor of bacon. While pancetta offers a richer, more intense pork flavor, thick-cut bacon will still provide a delicious smoky and savory element to the dish. Choose a good quality bacon and cook it until crispy, just like you would with pancetta. Keep in mind that bacon may be saltier than pancetta, so you might need to adjust the amount of salt you add to the sauce. Turkey bacon is a leaner option but will have a different flavor profile.

Q2: Can I make this recipe vegetarian?

A: Traditional carbonara is not vegetarian as it contains pancetta and egg yolks. However, you can adapt this recipe to be vegetarian-friendly, although it will no longer be a true “carbonara.” To make it vegetarian, omit the pancetta entirely. To add a savory element, you can sauté sliced mushrooms, sun-dried tomatoes, or roasted vegetables like zucchini or bell peppers in olive oil with garlic to replace the flavor and texture of the pancetta. You can also add a pinch of smoked paprika to mimic some of the smoky flavor. Ensure your ravioli is also vegetarian-friendly, using cheese or vegetable fillings.

Q3: How do I prevent the sauce from being watery or thin?

A: A watery sauce is a common issue when making carbonara. Here are a few tips to prevent it:
* Use only egg yolks: Egg yolks are richer and thicker than egg whites. Using only yolks will result in a creamier, less watery sauce.
* Don’t overheat the sauce: Overheating the sauce can cause the eggs to separate and become watery. Cook the sauce over very low heat and whisk constantly.
* Use reserved pasta water sparingly: While pasta water is essential for emulsifying the sauce, adding too much can make it watery. Add it gradually, a tablespoon at a time, until you reach the desired consistency.
* Ensure Parmesan cheese is finely grated: Finely grated Parmesan cheese melts more smoothly and helps to thicken the sauce.

Q4: Can I make Copycat Olive Garden Ravioli Carbonara ahead of time?

A: Carbonara is best served immediately. The sauce is at its creamiest and most delicious right after it’s made. However, you can prep some components ahead of time:
* Prepare ingredients: Dice pancetta, mince garlic, grate Parmesan cheese, and chop parsley in advance. Store them separately in the refrigerator.
* Cook ravioli ahead of time (not recommended): While you can cook ravioli ahead, it’s best cooked fresh. If you must, cook it slightly underdone and toss with a little olive oil to prevent sticking. Reheat gently in boiling water just before adding to the sauce.
* Make the sauce ahead of time (not recommended): It’s best to make the sauce fresh right before serving to ensure the best texture and prevent the eggs from separating or curdling upon reheating.
* Reheating leftovers: Leftover carbonara can be reheated gently in a skillet over low heat with a splash of milk or cream to loosen the sauce. However, the texture might not be as creamy as freshly made carbonara.

Q5: What kind of ravioli is best for this recipe?

A: For a true copycat Olive Garden experience, cheese ravioli is the best choice, as that’s what Olive Garden uses. Choose a good quality frozen cheese ravioli with a flavorful filling – ricotta, parmesan, or a blend are all excellent options. You can also use fresh ravioli if you prefer, but adjust the cooking time accordingly as fresh ravioli cooks much faster. Consider different cheese ravioli varieties like four-cheese or spinach and ricotta for a slight variation in flavor. Ultimately, the best ravioli is the one you enjoy most!

We hope these FAQs address your questions and help you create a perfect Copycat Olive Garden Ravioli Carbonara every time! Enjoy cooking and Buon Appetito

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