Ravioli carbonara is an innovative twist on the traditional carbonara pasta, which hails from Rome and typically features a rich sauce made from eggs, Pecorino Romano cheese, cured pork, and black pepper. By infusing this sauce into ravioli, you get a double delight - creamy sauce on the inside and out, enveloped in a tender pasta shell.

Essential Ingredients for Ravioli Carbonara

To create this sumptuous dish, you will need a combination of classic carbonara and ravioli ingredients:
For the pasta dough:

• All-purpose flour
• Eggs
• Olive oil
• A pinch of salt

For the filling:

• Eggs
• Pecorino Romano cheese, freshly grated
• Pancetta or guanciale, finely chopped
• Freshly ground black pepper

For the sauce (if you want extra on top):

• Eggs
• Pecorino Romano cheese
• Cooked pancetta or guanciale
• Black pepper
• Garlic (optional, for those who like a hint of garlic in their carbonara)

Now that we have our ingredients ready, let’s jump into the method of preparing homemade ravioli carbonara.

Step-by-Step Method to Make Ravioli Carbonara

Prepare the Pasta Dough

• In a large bowl, combine 2 cups of flour with a pinch of salt. Make a well in the center and add 3 large eggs and a tablespoon of olive oil.
•  Gradually mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes, until it is smooth and elastic.
• Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Make the Filling

• In a small bowl, mix 2 eggs with a cup of grated Pecorino Romano cheese and freshly ground black pepper to taste.
• In a skillet, cook the chopped pancetta or guanciale until it is crispy. Let it cool and then mix it into the cheese and egg mixture.

Roll Out the Pasta Dough

• Divide the rested dough into four equal parts. Work with one part at a time, keeping the others covered.
• Using a pasta machine or a rolling pin, roll the dough into a thin sheet, about 1-2 mm thick. However, make sure it is thin enough to handle the filling but sturdy enough not to tear.

Assemble the Ravioli

• Place small teaspoons of the filling about 1 inch apart over half of the pasta sheet.
• Fold the other half over the filling and press down around the edges to seal, making sure to push out any air pockets.
• Cut the ravioli using a pastry cutter or a sharp knife. Place the finished ravioli on a flour-dusted tray and cover with a clean kitchen towel.

Cook the Ravioli

• Bring a large pot of salted water to a boil. Cook the ravioli in batches to avoid overcrowding, about 2-4 minutes, or until they float to the surface.
• Remove with a slotted spoon and drain well.

Prepare the Carbonara Sauce

• In a bowl, whisk together 2 eggs, a cup of grated Pecorino Romano, and more black pepper.
• In the pan used for pancetta, add the garlic (if using) to the remaining fat and sauté until fragrant.
• Add the cooked ravioli directly into the pan. Pour over the egg and cheese mixture, and toss gently over low heat until each ravioli is coated in the creamy sauce.

The residual heat will cook the eggs, creating a silky sauce without scrambling them.