The Ravioli:
Cook the pancetta over medium heat in a non-stick pan (about 1 minute or until it starts to melt).
Add the ground pork, garlic, oregano, and salt.
Cook for about 5 minutes or until the meat is no longer pink.
Add the parsley and cheese. Let it cool slightly and incorporate the egg yolks.

Place about 1 tablespoon of filling in the center of a won-ton pastry square.
With your fingers, moisten the pastry around the filling.
Cover with another pastry square and press around the filling to remove the air and seal the edges. Repeat with the remaining filling to get 18 ravioli.

Place the ravioli on a baking sheet lined with parchment paper and let them rest for 1 hour.
You can also cover them and put them in the freezer until they are frozen, then put them in a plastic bag and store them in the freezer for up to 1 month.

Shallot and Rosemary Sauce:
Melt the butter over medium heat in a non-stick pan.
Cook the shallots with the garlic and rosemary for about 2 minutes or until they are softened.
Add the cream and bring to a boil. Simmer for 2 minutes.

Cook the ravioli in a large quantity of salted boiling water for about 2 minutes or until they float to the surface.
Remove them from the water with a slotted spoon and add them to the sauce.
Gently stir them and cook for 1 minute or until they are well coated. Sprinkle with cheese (optional).