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1
Combine flour and salt in a mixing bowl.
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2
Make a well in the center and add egg yolks and olive oil.
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3
Mix until the dough comes together into a ball.
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4
(If the dough seems too dry, add a few tablespoons of water).
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5
Knead dough on a floured surface for 2 to 3 minutes, dough should seem smooth and elastic.
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6
Let dough rest in refrigerator for 1 hour.
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7
Make the filling by combining the ricotta, egg, salt and pepper in a small bowl.
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8
Using a pasta machine, roll out the pasta dough to the last setting.
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9
Cut the dough into sheets approximately 18-inches long.
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10
Place 1 sheet of pasta on a floured work surface and brush with the egg wash. Place tablespoon size dots of ricotta mixture 2-inches apart on the sheet of pasta.
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11
Place a second sheet of dough over the first and press down to seal around the filling and remove any air bubbles.
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12
Using a floured 3-inch round cutter, cut out the ravioli and place them on a well-floured sheet tray.
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13
Crimp the edges with a fork.
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14
When the sauce is ready, poach the ravioli in simmering, salted water for 2 to 3 minutes.
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15
Drain and immediately add to the sauce.
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16
Poach garlic cloves in the cream until tender.
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17
Add the crushed tomatoes, season with salt and pepper and simmer for 5 minutes.
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18
Puree in a blender, strain and set aside.
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19
In a large saute pan, heat prosciutto and roasted peppers in the olive oil.
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20
Add the pea shoots and cook briefly, until they are just beginning to wilt.
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21
Season with salt and pepper.
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22
Add the freshly poached ravioli, 1/4 cup of tomato sauce and toss to combine.
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23
To serve, ladle a small pool of sauce on the bottom of a large plate or wide-bottomed bowl.
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24
Arrange 3 ravioli on the sauce and spoon the prosciutto and vegetables over the top.
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25
Garnish with shaved Parmesan or herbs and serve immediately.
