recipe box Asparagus Ravioli Carbonara

A Ravioli Carbonara With Asparagus Recipe To Rule Them All

This delicious Ravioli Carbonara and Asparagus recipe is an amazing mix of fresh seasonal asparagus and the intense flavors of the classic Carbonara sauce.

ravioli carbonara - finished dish

Delicious Spring Ravioli

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.

Santoku Knife

The Santoku style knife is my favorite when I’m cooking and Victorinox makes a great one!

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.

Kitchen Tools And Cookware

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Pasta MakerGnocchi BoardPasta BoardRavioli Maker
Ravioli Press/StamperRicerBialetti Pasta PotBamboo Cutting Board Set of 3
Silpat Baking MatSantoku KnifeMeasuring Cups and SpoonsStainless Mixing Bowls
Dutch OvenMesh StrainersStainless ColanderStainless Steel Fry Pan

Ravioli Cutter with Roller Wheel

Press out a round or square ravioli evenly every time and easily trim pasta edges with the roller.

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 Eggs?

Mixing Bowls

Only recently have a realized how great mixing bowls with lids are and these stainless steel beauties are amazing!

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.

ravioli carbonara - Filled Pasta Assembly

Filled Pasta Assembly

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.

MARCATO 150 Pasta Maker

This amazing and durable pasta maker is unmatched for making fresh pasta dough. Mine has lasted for more than 20 years and you should expect the same high quality.

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

I have written more extensively about how to make fresh pasta at home, and I highly recommend reviewing that post before starting this recipe. At a very high level, the steps are:

  • Mix the egg and flour pasta dough in a bowl.
  • Turn out the dough and knead it thoroughly.
  • Let the pasta dough rest.
  • Roll it out with a pasta roller.

This is very simplified, so make sure you review the full article.

If you would like a free copy of this recipe in PDF format, please sign up for access to our Recipe Box which contains a growing list of amazing Italian recipes discussed on this blog, including this delicious recipe.

Ravioli Carbonara With Asparagus Recipe

  • Difficulty: Medium

  • Prep Time: 45 mins

  • Cook: 25 mins

  • Servings: 4

ravioli carbonara - Sauce and Filling

Sauce And Filling

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.

Ravioli Carbonara - with Asparagus

Carbonara with Asparagus

Previous Italian Recipes That Might Interest You

If you enjoyed this seasonal and delicious Ravioli Carbonara with Asparagus recipe, here are some of other fantastic recipes that you might want to try:

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