Start by bringing a large pot of salted water to a boil. Add the cheese-filled ravioli and cook according to the package instructions until they are al dente. Reserve about half a cup of pasta water before draining the ravioli.

In a large skillet over medium heat, add the diced turkey strips or bacon. Cook until crispy and golden brown, about 5-7 minutes. Remove from skillet and set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and whole milk. Stir well while bringing it to a gentle simmer. Gradually whisk in ½ cup of grated Parmesan cheese until it melts smoothly. Add black pepper and salt for seasoning.

Reduce heat to low and return cooked turkey strips back into the skillet along with drained ravioli. Gently toss until each piece is coated in the sauce. Use reserved pasta water if needed.

Slowly pour the whisked egg yolks into the pasta mixture while stirring continuously to create an extra creamy texture.

Stir in two tablespoons of unsalted butter before plating. Top with extra grated Parmesan cheese and chopped parsley. Serve hot.