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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Line a baking sheet with parchment paper, and set aside.
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3
Place a baking rack into a baking dish, and lay the bacon slices out flat onto the rack.
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4
Cover the bacon with another flat baking dish or other flat, heavy heatproof surface such as a baking sheet.
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5
Bake the bacon in the preheated oven until golden brown, 25 to 30 minutes; retain 1/4 cup of the drippings.
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6
Allow bacon to cool, then chop finely.
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7
In a bowl, thoroughly mix the chopped bacon with ricotta, mozzarella, and 1/3 of the Parmesan cheese.
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8
Place 1 rounded teaspoon of filling into the center of a wonton wrapper on a work surface; dip your finger in a little water, and moisten the edge of the wrapper.
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9
Fold the wrapper over the filling, matching points to make a triangular ravioli, and gently squeeze any air out of the little package.
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10
Press the edges down to seal the ravioli, and lay the finished ravioli onto the prepared baking sheet.
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11
Store finished ravioli in freezer after you make them, to prevent bottoms from becoming soggy.
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12
Bring a large pot of salted water to a boil, and add the ravioli, a few at a time, stirring to prevent sticking.
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13
Gently boil the ravioli until they float to the top and become tender, 3 to 5 minutes; remove to a serving dish with a slotted spoon and keep warm.
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14
While ravioli are cooking, melt butter and bacon drippings together in a saucepan over medium heat, and whisk in cream cheese until smooth.
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15
Whisk in the milk, a little at a time, the remaining 2/3 of the package of shredded Parmesan cheese, garlic powder, and black pepper.
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16
Bring the mixture to a bare simmer, and cook gently until the cheese has melted and the sauce is smooth, whisking constantly.
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17
Whisk in about 1/3 cup of the pasta water, or to desired consistency.
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18
Serve the ravioli topped with the sauce.
