Ricotta Ravioli With Prosciutto, Roasted Peppers, Pea Shoots And Tomato Cream

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1/2 pound flour, plus flour for the board

1 teaspoon salt

4 egg yolks

1 tablespoon olive oil

1 egg beaten with 1 tablespoon water, for egg wash

1 cup ricotta cheese

1 egg yolk

1/2 teaspoon pepper

3 cloves garlic, peeled

1/2 cup heavy cream

1 cup crushed tomatoes

1/4 cup prosciutto, julienned (3 to 4 slices)

1 yellow pepper, roasted, peeled and julienned

1 cup small pea shoots (or arugula)

Salt and pepper

Parmesan cheese or freshly chopped herbs, for garnish

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