Mix all ingredients together and knead into a dough. Divide the dough in half and let it rest for an hour.

Chop all the ingredients for the filling as small as possible and mix with the ricotta and egg yolk. Season the mixture with chilli and salt.

Roll the dough into thin sheets. Cover a lane with the filling and brush with egg yolk. Place the other lane on top and cut out the desired shapes. Cook the finished ravioli in plenty of salted water until they are al dente.

Finely chop the shallots and fry them with the mushrooms. Then take both out of the pan and pour the stock into the hot pan instead. Season this with vinegar. In another pan, fry plenty of fresh garlic in olive oil and add the desired amount of prawns. Add some lemon juice and fresh parsley to the prawns.