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