Ravioli Carbonara Recipes
CHICKEN AND RAVIOLI CARBONARA
Smother chicken and ravioli in a homemade cream sauce for a tasty, 30-minute wonder!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 4 minutes, turning occasionally, until brown.
- Add broth and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered about 4 minutes or until ravioli are tender and almost all broth has evaporated.
- Stir in half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot and desired consistency (cook longer for a thicker sauce). Sprinkle with bacon, cheese and parsley.
Nutrition Facts : Calories 265, Carbohydrate 13 g, Cholesterol 150 mg, Fiber 0 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 960 mg
RAVIOLI CARBONARA
We love carbonara. This is a nice twist. If you don't like jar sauce, you may try using my "Recipe #258784" recipe instead.
Provided by Kim M.
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions in 6 qt dutch oven. drain in large colander. Return ravioli to dutch oven; keep warm.
- Heat pasta sauce and milk in 2 quart saucepan over medium heat until heated through, stirring occassionally. Pour sauce over ravioli. Add bacon and basil; stir gently. Season to taste with black pepper. Serve immediately.
RAVIOLI CARBONARA
Creamy Alfredo sauce tops ravioli in this savory main course from Ronda Weirich. The Liberal, Kansas cook gives it great crowd-appeal with a topping of crisp bacon crumbles. This tempting meal is just five ingredients away!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings., Stir the Alfredo sauce, milk and basil into drippings; heat through. Drain ravioli; add to sauce and toss to coat. Sprinkle with bacon and pepper.
Nutrition Facts :
THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
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