Start with the filling. In a skillet, soften a bell pepper cut into large pieces for about 15 minutes with 1/4 cup water (about 60 ml), adding more water as needed if it dries out. Blend the pepper and strain it through a fine mesh sieve to remove excess liquid.

Add the ricotta cheese and mix well until combined.

Place small spoonfuls of filling (about a teaspoon each) on one strip, spacing them about 3/4 inch (2 cm) apart. Cover with another strip and press the edges to seal, removing as much air as possible. Use a ravioli cutter to shape the ravioli and place them on a floured plate.

Once the ravioli are ready, cook the pork jowl or pancetta in a skillet until crispy and the fat has rendered. Boil the ravioli for 10 minutes, reserving some of the cooking water.

Now for the special touch. Generously grate the marinated egg yolk over the dish. The marinated yolk is an idea from Carlo Cracco: it's a yolk that becomes firm and grateable after marinating for 14 days in a mixture of sugar and salt. It will really impress your guests!