Sausage and Cheese Ravioli Carbonara
Indulge in the creamy decadence of Sausage and Cheese Ravioli Carbonara, a comforting Italian-inspired dish that’s perfect for any occasion. This recipe takes traditional carbonara to the next level by pairing pillowy sausage and cheese ravioli with a rich, velvety sauce made from egg yolks, heavy cream, and Parmesan cheese. Crumbled Italian sausage adds hearty flavor, while minced garlic and fresh parsley provide aromatic depth. The secret to its luxurious texture lies in slowly combining the egg-based sauce with pasta water, ensuring a silky finish without scrambling the eggs. Ready in just 35 minutes, this dish is an irresistible blend of bold flavors and comforting textures—a dinner that feels gourmet but is easy enough for a weeknight. Serve it piping hot, garnished with a sprinkle of Parmesan and parsley, for a meal guaranteed to impress!
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Recipe Information
Ingredients
- 16 ounces Sausage and cheese ravioli
- 8 ounces Italian sausage (mild or hot, casing removed)
- 4 large Egg yolks
- 0.25 cup Heavy cream
- 0.75 cup Grated Parmesan cheese
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves (minced)
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 4 cups Water
Instructions
Bring 4 cups of water to a boil in a large pot. Add a generous pinch of salt to the water.
Cook the sausage and cheese ravioli according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
In a medium skillet, heat olive oil over medium-high heat. Add the Italian sausage and cook, breaking it into small pieces, until browned and fully cooked (about 5-7 minutes). Remove the sausage from the skillet and set aside.
In the same skillet, lower the heat to medium and add unsalted butter and minced garlic. Cook the garlic for 1 minute until fragrant.
In a small bowl, whisk together the egg yolks, heavy cream, grated Parmesan, salt, and black pepper until smooth.
Add the cooked sausage back into the skillet with the garlic. Increase the heat to low.
Slowly pour the egg yolk mixture into the skillet while stirring continuously. Add the reserved 1/2 cup of pasta water a little at a time to thin the sauce, stirring to avoid scrambling the eggs.
Add the drained ravioli to the skillet and toss gently to coat in the carbonara sauce.
Cook on low heat for 1-2 minutes to heat everything through. Do not let the sauce boil.
Remove from heat and serve immediately, garnished with fresh parsley and additional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 5760 mg | 250% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.4 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1221 mg | 94% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
