Boil the Ravioli: Start by bringing a large pot of salted water to a boil over high heat. Once boiling, add the cheese-filled ravioli and cook according to package instructions until they float to the surface and are tender but firm to the bite.

Cook the Meat: While the ravioli cooks, heat a skillet over medium heat and add diced turkey strips or bacon. Sauté until crispy and golden brown, about 5-7 minutes, then add minced garlic and cook for another minute until fragrant.

Make the Sauce: Reduce the heat to low and pour in heavy cream along with whole milk into the skillet with meat and garlic. Stir in grated Parmesan cheese, black pepper, and additional salt if needed; let it simmer gently until slightly thickened.

Combine Ingredients: Once the ravioli are cooked, drain them well before adding them directly into the skillet with your carbonara sauce mixture. Toss everything together carefully so each piece of ravioli is coated in that creamy goodness.

Finish with Egg Yolks and Butter: Remove the skillet from heat and quickly mix in whisked egg yolks along with unsalted butter until well combined; this will create a rich texture in your sauce without scrambling the eggs.

Garnish and Serve: Finally, sprinkle extra grated Parmesan cheese on top along with chopped parsley and cracked black pepper before serving hot!