To make the eggy sauce, beat the egg yolks with the milk and cream in a pot over a low heat. Stir until it thickens and turns creamy.
Brown the sliced pork jowl in a pan.
Cook the Ravioli in a pot, following the instructions on the packet.
Serve the ravioli with the pork jowl, pour over the egg mix and add a sprinkling of pepper.