Reviews & Comments

I tried this last night and it was decent, however the sauce did not resemble what I see in the picture. By the end it looked like all the liquid was evaporating and the half and half was curdling rather than a sauce thickening. When we added parmesan it made it do-able. I rated it 3 stars because my husband still enjoyed it. I will likely not make this again unless my husband requests it. Like I said, it was decent, but did not sit well with my stomach.

I absolutely love this! I have made it twice so far and it was as delicious both times! I use a little more dressing and add oregano and basil to it. I also double the ravioli so that I can have the left overs. I use 2-3 big chicken breasts and that is plenty. I also double the broth. I let it cook for at least 10-15 min in the broth and make sure that the ravioli is done. I also top with shredded parmesan, not grated... My husband and daughter don't even like pasta but they LOVE this dish! Which is great for me because I am a HUGE PASTA LOVER!! This only takes like 30-45 min from the time you heat the pan till the time you start eating. If yours has no flavor, you need to get a better dressing. And make sure you cook in the chicken in the dressing before you add the ravioli and broth.

I tried this the other night and was not impressed... I was really hoping that it would be fantastic since it looked so easy and the picture made my mouth water... not the case. To me, the sauce didn't have any flavor, and I don't think AS POSTED the recipe was worth one spoon. I feel like I wasted perfectly good chicken and ravioli and would have had to add a lot of seasonings to make it worth it. Extremely disappointed, most of the recipes on here have been great but not this one.

I really wanted to like this recipe. I made it last night but we did not like it. The sauce did not thicken and I finally added corn starch. It did not have a lot of flavor. I added garlic powder and pepper. I will not be making this again.

Carbonara by definition is pepper. This calls for no pepper. It also is not traditionally made with a cream sauce, although I understanf the reason since you're using ravioli instead of spaghetti. My twist is more bacon, cooked in pieces with crushed garlic cloves cooked in. Reserve the rendered bacon fat and mince the cooked garlic cloves. Put the ravioli back into the fat with the bacon and garlic and also a liberal amountof fresh grated black pepper. Coat the pasta in this and toss with remaining ingredients and fresh grsted parm cheese. That's carbonara.