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THE RECIPE
ravioli carbonara
INGREDIENTS
1 tablespoon extra-virgin olive oil
3/4 cup heavy cream
3 large egg yolks
1/3 cup freshly grated Parmesan cheese, plus more for serving
kosher salt and pepper, to taste
3/4 cup fresh or thawed frozen baby peas
1 package (16 ounces) cheese ravioli (I got mine from Trader Joes)
INSTRUCTIONS
Bring a pot of water to a boil (for the peas). In a large skillet, heat the oil. Add the garlic and cook over medium heat until golden, about 3 minutes. Set aside the garlic.
Prepare the sauce. Add the cream to a medium bowl. Whisk in the egg yolks and 1/3 cup of the Parmesan cheese.
Add salt to the pot of boiling water. Add the baby peas and cook just until tender, about 1 minute. Using a slotted spoon, transfer the cooked peas to a bowl.
Cook the ravioli according to package instructions; drain. Return the ravioli to the pot and add the cream mixture and peas. Season with salt and pepper and toss until the sauce coats the ravioli.
Season with salt and pepper as desired. Sprinkle additional parmesan. Serve and enjoy!
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