This Ravioli Carbonara Recipe Is Great Any Time Of The Year

This delicious Ravioli Carbonara recipe is an amazing mix of the most amazing homemade pasta, traditional guanciale and a seasonal addition you’ll love.

This recipe for ravioli and asparagus in a Carbonara sauce (Ravioli di Asparagi Alla Carbonara) is amazing because the asparagus flavor comes through the dense and equally flavorful Carbonara sauce, which is a challenge for the strongest of vegetables. It is also a great weeknight meal because the ravioli can easily be frozen and saved for an evening when you  might be short on time.

Cooking asparagus can be a challenge and one that I was looking to master with this recipe, and I’m happy to report that it doesn’t turn out soggy or mushy at all. The asparagus maintains a nice crispness due to the fairly short time spent sauteing.

Pasta Maker	Gnocchi Board	Pasta Board	Ravioli Maker
Ravioli Press/Stamper	Ricer	Bialetti Pasta Pot	Bamboo Cutting Board Set of 3
Silpat Baking Mat	Santoku Knife	Measuring Cups and Spoons	Stainless Mixing Bowls
Dutch Oven	Mesh Strainers	Stainless Colander	Stainless Steel Fry Pan

What Is The Trick About Carbonara Sauce?

Despite what some British chefs will recommend, the trick to Carbonara sauce is in the guanciale. This is a cured pork cheek that has an amazing flavor and pairs well with the eggs and cheese. Some people say that you can use pancetta as a substitute, but I disagree. If you are totally unable to find guanciale, you might have to use thick-cut bacon. It won’t be as good, but it is probably the best substitute for guanciale you will find in the US.

How To Make Ravioli Carbonara Without Scrambling The Eggs?

This took some trial and error and the answer is this: temper the eggs with a few tablespoons of boiling pasta water before you add it to the pasta. Do not add any of the boiling hot guanciale oil to temper the eggs, only boiling water. Also, when you add the sauce to the pasta, do it off the heat. Don’t add the egg sauce while the pasta is still boiling.

What Can I Add To Ravioli To Make It Taste Better?

Good question, and the easy answer is Asparagus. This recipe uses the bright, crispy flavor of the asparagus to add a spring-like flavor to a traditional and year-round sauce like Carbonara.

Are You Supposed To Eat Ravioli With Sauce?

I think so. Even fried ravioli traditionally comes with a simple marinara sauce, so I would recommend using a sauce every time you make and/or cook ravioli. From something simple like a butter and sage sauce to the more complex Carbonara sauce of this recipe are all great additions.

Do You Boil Ravioli Before Adding Sauce?

You definitely need to boil the ravioli before adding it to the sauce. Even with this fresh pasta recipe, it is important to make sure the pasta is cooked al dente so that it doesn’t distract from the filling and sauce. 

Guide For Preparing The Ravioli Carbonara Pasta

Ravioli Carbonara With Asparagus Recipe

• Difficulty: Medium

• Prep Time: 45 mins

• Cook: 25 mins

• Servings: 4

Ravioli Carbonara Ingredients

For Pasta

• 3.5 ounces (100 g) of “00” Flour

• 3.5 ounces (100 g) of Re-milled Semolina (durum wheat) Flour

• 2 eggs

For Filling And Carbonara Sauce

• 1 large bunch of Asparagus

• 2 ounces (60 g) of grated Parmigiano Reggiano Cheese

• 1 ounce (30 g) of Pecorino Romano Cheese

• 8 ounces (250 g) of Guanciale

• 3 Egg Yolks

• 2 tablespoons of Olive Oil

• 1 clove of Garlic

• 3-4 tablespoons of Salt

• Black Pepper to taste

Cooking Instructions

1. Peel and wash the asparagus

2. Remove the bottom fibrous section. Cut the tips into julienne strips and cut the tender middle part of the stems into slices. 

3. Peel the garlic clove, crush it and add it with the stems to a heated pan with olive oil.

4. Pour a ladleful of hot water into the pan, season it with 1 teaspoon of salt and cook for 5-6 minutes.

5. Remove the stems from the pan and add the julienne tips, cook them for 2 minutes and season with 1 teaspoon salt.

6. Add the stems to a blender with 2/3 of grated Parmigiano Reggiano cheese and grind into a smooth filling. Leave the filling to cool. 

7. Prepare the pasta, and roll it into thin sheets and cut 2 inch wide strips. 

8. Arrange 1 tablespoon of filling on top of the dough at regular intervals, then position another strip on top. Seal the pasta and cut your favorite ravioli shape with a knife or pasta cutter.

9. Reuse the scraps of dough and continue until the filling is finished. Now set the ravioli aside or in the freezer.

10. Cut the guanciale into strips and fry them in a non-stick pan.

11. Mix the egg yolks with the remaining Parmigiano Reggiano and Pecorino Romano cheeses, dilute the mixture with 3-4 tablespoons of hot water and whisk into a creamy sauce.

12. Add the remaining salt to a pot of water and cook the ravioli in lightly boiling water. Drain the ravioli after 4-5 minutes with a slotted spoon and toss them in the bowl with the egg yolk and cheese mixture. Mix thoroughly.

13. Arrange the ravioli among the plates and top with the guanciale strips, the heated asparagus tips and a grind of pepper.

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