1. Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Drain and set aside.

2. In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and place on paper towels. Leave about 2 tablespoons of bacon drippings in the skillet.

3. Add butter to the skillet. Once melted, stir in minced garlic and cook for about 30 seconds until fragrant.

4. Lower the heat and pour in the heavy cream. Simmer for 3–4 minutes until slightly thickened. Stir in Parmesan cheese until smooth.

5. In a small bowl, whisk the egg yolk. Add 1–2 tablespoons of the hot cream sauce to the yolk while whisking to temper. Slowly stir the yolk mixture back into the sauce.

6. Add cooked ravioli to the skillet and toss gently to coat. Let heat through for 2 minutes.

7. Season with salt and black pepper. Top with crispy bacon and chopped chives or parsley. Serve immediately.