In a mixing bowl, combine the flour and salt. Create a well in the center, add the egg and olive oil. Gradually mix until a dough forms, then knead for 5-7 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Prepare the Filling

In another bowl, mix the lobster meat, ricotta cheese, salt, and pepper. Set aside.

Roll Out the Dough

Divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.

Form the Ravioli

Place a teaspoon of filling on one sheet of pasta, fold over, and press to seal. Cut into individual ravioli and place on a floured surface.

Cook the Ravioli

Boil a large pot of salted water. Cook ravioli for 4-5 minutes until they float. Remove and drain.

Prepare the Sauce

In a skillet, melt the butter over medium heat. Sauté garlic for 1 minute, then add sherry, and simmer for 2 minutes. Stir in heavy cream and simmer until thickened. Add shredded Parmesan and season with salt and pepper.

Sauté the Vegetables and Shrimp

In another skillet, sauté mixed vegetables in olive oil until tender. Add shrimp and cook until pink, about 3-4 minutes.

Combine and Serve

Plate the ravioli, top with sautéed vegetables and shrimp, then drizzle with lobster sherry cream sauce. Garnish with additional Parmesan cheese.