Stir in sweetened condensed milk, and cook, stirring constantly, for 10 minutes while gradually reducing heat to medium-low. Gradually add in egg-and-milk mixture, stirring constantly to avoid curdling. Cook, stirring constantly, until mixture is smooth and thick, about 10 minutes.
- Stir in a touch of vanilla and nutmeg. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly more, about 10 minutes(The mixture will continue to thicken into a delicious porridge-like consistency as it cools.)
- Transfer the ravioli to a large bowl, and cover with plastic wrap. Gently press the plastic wrap onto the surface of the ravioli to prevent a skin from forming.
- Let cool completely at room temperature, about 2 hours. Just before serving, sprinkle ravo with almond-raisin mixture.