Francesinha Ravioli (This 'Traditional' Dish Is Already Fusion)

I made Francesinha Ravioli to prove a point about "authentic" cuisine.
Francesinha—Porto's iconic sandwich—was invented in 1953 by a Portuguese man who adapted the French croque monsieur. The name literally means "little Frenchie." So when food purists say I'm disrespecting tradition by putting it inside Italian ravioli... which tradition? The French one or the Portuguese one?
This video isn't just about making cross-cultural fusion food. It's about why "authentic" cuisine is a myth. From Japanese tempura (Portuguese technique) to Italian lasagna (Greek name, Roman adaptation, English medieval prototype), every dish we call traditional is just old fusion people forgot was fusion.

Francesinha Sauce in 1 Hour : https://youtu.be/f-e5IJHoFIU
Francesinha Raviolo with Molten Egg Yolk
Pasta Dough
• 200 g “00” flour
• 2 whole eggs
• 2 egg yolks
• 1 tsp olive oil
• ½ tsp salt

Filling (per raviolo)
• 25 g thin steak
• 1 slice chorizo
• 1 slice ham
• 2 slices mozzarella
• 1 raw egg yolk
Sauce (Pressure Cooked Together)
• 500ml chicken stock
• 500ml prawn stock
• 1 onion, chopped
• 1 carrot, chopped
• 4 garlic cloves, smashed
• 1 bay leaf
• 1 tsp garlic powder
• 1 tsp onion powder
• 1–2 tsp cayenne pepper
• 2 tbsp tomato paste
• 1 tbsp sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp dark soy sauce
• 1 tsp fish sauce
• 1 dl red wine
• 600ml beer
• 50ml whisky or brandy
• 500ml tomato passata
• Salt & white pepper
• 1 Tsp Gochujang
• 1 tbsp cornstarch + 2 tbsp cold water (slurry)
• Optional: knob of butter (to finish)