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I recreated this Olive Garden favorite at home and honestly it might be even better than the original. The tender cheese ravioli smothered in that rich creamy sauce with crispy bacon bits makes this pure comfort food magic. My family now requests this dish at least once a week and I'm not complaining.
Why This Recipe Works
There's something about this combination that just works perfectly. The creamy sauce hugs every little ravioli while the bacon adds that perfect salty crunch. I love how easily it comes together for a quick weeknight dinner but it's special enough for when friends come over. Plus you can toss in whatever veggies or extras you have on hand.
Everything You Need
- Cheese ravioli: These little pillows of heaven are our star ingredient.
- Butter: Creates that silky smooth base for our sauce.
- Garlic: Fresh minced garlic makes everything better.
- Heavy cream: This is what makes our sauce incredibly velvety.
- Parmesan cheese: Always fresh grated never the pre-shredded stuff.
- Mozzarella cheese: Adds that perfect melty stretch.
- Milk: Helps us get the sauce just right.
- Bacon bits: Crispy salty heaven sprinkled on top.
- Salt and pepper: Just enough to make everything pop.
- Fresh parsley: Adds a pretty touch of green.
Let's Get Cooking
- Start with Pasta:
- Cook your ravioli in plenty of salted water save some of that pasta water for later.
- Make the Magic Sauce:
- Melt your butter add garlic until your kitchen smells amazing then stir in cream and both cheeses with a splash of milk until everything's smooth and creamy.
- Bring It Together:
- Gently fold those ravioli into your sauce adding pasta water if needed to make it silky smooth.
- Time to Eat:
- Fill your bowls top with bacon bits extra cheese and parsley then dig in while it's hot.
My Best Tips
- Fresh is Best: Take the extra minute to grate your cheese it makes such a difference.
- Watch that Garlic: Keep it golden not brown for the best flavor.
- Make it Yours: Toss in mushrooms spinach or even some shrimp if you're feeling fancy.
- Perfect Your Sauce: That reserved pasta water is like liquid gold for getting your sauce just right.
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Save Some for Later
If you have leftovers they'll keep nicely in the fridge for about 3 days. Just warm them up slowly on the stove or microwave with a splash of cream to bring the sauce back to life. You can even freeze portions for up to 2 months just thaw overnight before reheating.
Frequently Asked Questions
- → Can I use different pasta instead of ravioli?
Yes, you can use any pasta like fettuccine, spaghetti, or penne. The creamy sauce works well with all shapes and types.
- → How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently with a splash of milk to restore the creamy texture.
- → Can I make this vegetarian?
Skip the bacon and add mushrooms, spinach, or sun-dried tomatoes instead. You can also use vegetarian bacon alternatives.
- → Why isn't my sauce smooth?
Use freshly grated cheese and make sure to melt it over low heat. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy.
- → Can I freeze this dish?
Yes, freeze for up to 2 months in a sealed container. Thaw overnight in the fridge and reheat gently with extra cream.