Can I freeze Ravioli Carbonara?

Yes, lay them out on a tray until frozen, then store in a zip bag. Cook from frozen—just add 30 more seconds.

Can I use cream in the filling?

Traditionally, no. The creaminess comes from the egg yolks and cheese. But if you're nervous, a tiny splash of cream won’t hurt.

What’s the difference between pancetta and guanciale?

Guanciale is cured pork cheek—more flavorful and fattier. Pancetta is pork belly, more common in stores. Use what you can find.

My dough is too dry or cracking. What now?

Wet your hands slightly and knead again. Avoid adding water directly—moist hands are usually enough.

Can I use store-bought ravioli and just add carbonara sauce?

Of course! It won’t be the same, but it’ll still be tasty. Look for plain cheese ravioli and top with carbonara sauce.

Ravioli Carbonara Recipe | Quick & Delicious Dinner

Ingredients

Scale

For the Pasta Dough:

500g flour (00 or all-purpose)
5 eggs

For the Filling:

5 egg yolks + 1 whole egg
200g finely grated pecorino cheese (plus 50g extra for topping)
400g guanciale, skin removed, cut into strips and crisped
Freshly ground black pepper
Egg white (for sealing ravioli)

For Cooking & Finishing:

Reserved guanciale fat (from crisping)
Extra guanciale bits for topping
More pecorino cheese for final garnish

Instructions

Step 1: Make the dough by placing flour on a clean surface and creating a well. Add eggs and mix by hand until a smooth dough forms. Knead for 10–15 minutes, wrap in plastic, and rest for 20 minutes.

Step 2: While dough rests, crisp guanciale in a dry pan over medium heat. Remove meat, keeping the rendered fat in the pan.

Step 3: Mix 5 egg yolks and 1 whole egg with finely grated pecorino and black pepper. Stir in most of the chopped guanciale. Chill the mixture until thickened.

Step 4: Roll out pasta dough using a pasta machine or rolling pin until thin (but not translucent).

Step 5: Place small spoonfuls of filling onto one dough sheet, spacing well. Brush edges with egg white or water. Fold and seal. Press out air and crimp edges with a fork.

Step 6: Boil ravioli in salted water for no more than 90 seconds. Transfer directly to the pan with warm guanciale oil. Toss gently.

Step 7: Off heat, add pecorino and top with remaining guanciale. Plate and serve warm.

Notes

Don’t overcook the ravioli—they’re done in under 2 minutes.
Avoid using cream; the filling is naturally rich from egg and cheese.
Use pancetta if guanciale isn’t available, but the flavor will differ slightly.
For best sealing, press the ravioli edges with a fork.
Store extras uncooked in the freezer on a tray, then bag them once solid.

Author: Emilie Faivre
Prep Time: 45 minutes
Cook Time: 15 minutes
Cuisine: Italian Fusion