Make a light roux with butter and flour, stir in cream and milk, season and bring to boil while stirring constantly. Remove from heat and add the cheese and egg yolk and stir until smooth. Let the mixture cool down.
Potato pumpkin ravioli:
Knead all ingredients together to a smooth dough, sprinkle some flour on the work surface and roll out the dough with the rolling pin approx. ½ cm thick, cut out with a round cutter with approx. 6 cm diameter and fill with the cheese cream. Then fold the dough pockets and form them into ravioli. Cook the ravioli in salted water for about 8 minutes, put on the plates with parmesan and brown butter, amaretto crumbs, chives and three slices of bacon formed into florets serve on top. Garnish with thyme sprigs.