Ice cream! French ice cream will use a good number of yolks. You could also make a savory pudding - like southern corn pudding, or use them for a decadent quiche.
For a yolk by yolk guide see this wonderful link: http://www.fortysomething.ca/2010/04/recipes_to_use_up_extra_egg_yo.php
Sabayon, lemon (or other fruit) curd, creme caramel, pastry cream for a fruit tart...on the savory end, corn pudding or add an extra yolk or two for a very rich quiche.
Creme brulee; French buttercream icing; or these incredible lemon lime bars: http://www.cirquedusweet.com/2010/08/get-baked.html (I am not familiar with this blog, but I've made the bars before directly from the cookbook, and they are fantastic!)
I'm really curious about the reference to egg yolks tucked inside the pockets of ravioli. I haven't heard about this before, but it sounds like it could be amazing. Is there an official name for this dish or preparation? Is it a traditional thing? Is it one egg per pocket (huge ravioli!) or broken up? Regular chicken eggs or something small like quail? Does yolk cook while tab is boiling? Or precooked? Sauces? More info please! (Can you tell I am intrigued?)
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For a yolk by yolk guide see this wonderful link: http://www.fortysomething.ca/2010/04/recipes_to_use_up_extra_egg_yo.php
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