I stumbled upon this Olive Garden copycat recipe after I bought the wrong type of ravioli for a different dish I was making. This ended up being quite the happy accident. It was fantastic!

Ingredients

1 (18-ounce) package refrigerated chicken and garlic ravioli
6 slices bacon chopped
1/2 large onion finely diced
3 cloves garlic minced
2 Tablespoons all-purpose flour
2 cups heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup shredded mozzarella cheese
1/2 cup shredded Italian blend cheese

Instructions

Preheat the oven to 350°F. Grease a 9×13-inch baking dish.

In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.

In the same skillet with the bacon fat, add the diced onion and cook until softened and translucent, about 5 minutes.Add the minced garlic to the skillet and cook until fragrant, about 1 minute.

Sprinkle the flour over the onion and garlic mixture, stirring to combine. Season with salt, pepper, and ground nutmeg. Cook for 1-2 minutes to remove the raw flour taste.

Gradually whisk in the heavy cream, stirring constantly to prevent lumps from forming. Add parmesan cheese, stir to combine. Simmer the sauce for 5 minutes or until it thickens slightly.

Add ravioli and additional chicken if uppping your protein (see ideas below).

Remove the skillet from the heat and a dd half of the cooked bacon, stirring gently.

Transfer the ravioli mixture to the prepared baking dish, spreading it out in an even layer.

Top with shredded mozzarella and Italian cheeses. Top with remaining bacon pieces.

Bake the Ravioli Carbonara until the cheese is melted and bubbly.

Ideas

I'm always looking for way to add more protein. I had some leftover pan fried chicken tenders, so I cubed those and added them to the sauce.

Inspiration: https://houseofnasheats.com/olive-garden-ravioli-carbonara/