In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

Cook the Filling

Blanch the peas, snap peas, and asparagus in boiling water for 2 minutes, then transfer to ice water. In a skillet, sauté prawns until they turn pink. Mix all the filling ingredients in a bowl and season with salt and pepper.

Assemble Ravioli

Roll and Fill

Roll out the dough into thin sheets. Place small mounds of filling onto one sheet, brush edges with water, and cover with another sheet. Cut out ravioli shapes and seal the edges.

Make Lemon Beurre Blanc Sauce

Prepare the Sauce

In a saucepan, combine shallots and white wine. Simmer until reduced by half. Whisk in butter, a few pieces at a time, until emulsified. Stir in lemon juice and season with salt.

Cook Ravioli and Serve

Cook and Plate

Boil ravioli in salted water for 3-4 minutes until they float. Drain and plate with the lemon beurre blanc sauce. Garnish with grated Grana Padano and fresh herbs.