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Ravioli alla carbonara, a delicious reinterpretation

Carbonara ravioli

Looking for a recipe that takes up one of the classic dishes of Italian cuisine but reworks it in a fanciful way? Here are the ravioli carbonara!

One of the best-known delicious first courses in Italy is, without a doubt, pasta alla carbonara: why not try to review this dish again? In fact, a very original idea could be to make carbonara ravioli. This variant is one of those quick and easy recipes which, using the same ingredients, will allow you to create a tasty and delicious dish.

This recipe is one of those dishes that everyone agrees on , even those who are more attached to the traditional preparation. After a first taste of these carbonara ravioli with bacon and pecorino cheese, everyone will be amazed and fall in love with this dish. In this recipe we will put the guanciale both in the filling and in the sauce. However, you can freely decide how to introduce it. Let's run to the kitchen!

Carbonara ravioli
Carbonara ravioli

Preparing the recipe for carbonara ravioli

  1. The first step is making the egg pasta dough. Combine the eggs and 00 flour in a bowl and start mixing the ingredients.
  2. Work the ingredients with your hands until you get a smooth and homogeneous impact. Subsequently, form a ball and cover it with food film, leaving it to rest for about 30 minutes.
  3. In the meantime, brown the bacon in a pan without oil and prepare the typical carbonara cream by combining the pecorino cheese and black pepper with the egg yolks. Mix the ingredients until you reach a smooth consistency without lumps .
  4. Add the hot fat from the bacon which will be used to pasteurize the eggs. Part of the guanciale should be left aside for the sauce and a little should be added to the cream.
  5. At this point, take the dough and divide it into 4 equal parts . With the help of a special machine, roll out the dough until you get the desired thickness.
  6. Place the different sheets on a work surface and start making the ravioli.
  7. Using two teaspoons form small balls of filling to be placed at an equal distance forming a complete row (with a distance of 2 cm from the long edge). Leave some of the cream to dress the ravioli at the end.
  8. Close the dough giving it the shape of a triangle.
  9. Prepare a pot with plenty of salted water and cook the ravioli for at least 6 minutes.
  10. Drain the ravioli in the pan with the bacon and add the remaining cream, with the heat off .
  11. Mix everything and finish with a grind of fresh black pepper. Serve when the ravioli are still piping hot.


You can keep the carbonara ravioli in the classic airtight containers that must be placed in the freezer. In this case, however, you will have to cook the ravioli for just one minute. The ravioli can remain in the freezer for about a month. Before freezing, make sure they are completely hardened, so that they do not break during cooking. Alternatively, you can store them in the refrigerator in an airtight container for 1 day.

Obviously we can not recommend our recipe for carbonara pasta !

Riproduzione riservata © - WT