Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt and gently drop in the cheese-filled ravioli. Cook for 3-5 minutes for fresh ravioli or slightly longer for frozen. Drain and set aside.

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the diced turkey strips or bacon and sauté until browned and crispy, about 5-7 minutes.

Add the minced garlic and sauté for an additional minute, being careful not to burn it.

Pour in 1 cup of heavy cream and ½ cup of whole milk. Stir and allow to simmer. Stir in ½ cup of grated Parmesan cheese, black pepper, and salt to taste.

Whisk together two large egg yolks in a small bowl. Gradually mix in a couple of spoonfuls of the hot sauce to temper the yolks, then whisk this mixture back into the skillet.

Gently fold in the drained ravioli into the sauce, ensuring each piece is well-coated. Add more milk or cream if the sauce is too thick.

Serve immediately, topping with extra grated Parmesan cheese, chopped parsley, and cracked black pepper.