In a large bowl, combine flour and salt. Make a well in the center, add eggs, and gradually incorporate flour into eggs until a dough forms. Knead on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Filling

Prepare the Filling

In a food processor, combine peas, ricotta, Parmesan, salt, and pepper. Blend until smooth. Set aside.

Grilled Sirloin and Vegetables

Grill the Sirloin

Season the sirloin steak with salt and pepper. Grill over medium-high heat for about 4-5 minutes per side for medium-rare. Let rest, then slice thinly.

Roast the Vegetables

In a pan, heat olive oil over medium heat. Add mushrooms, snap peas, and asparagus. Season with salt and pepper. Cook until tender, about 5-7 minutes.

Lemon Beurre Blanc Sauce

Make the Sauce

In a saucepan, combine white wine and shallots. Simmer until reduced by half. Gradually whisk in cold butter until sauce is emulsified. Stir in lemon juice, salt, and pepper.

Assembly

Assemble the Ravioli

Roll out the pasta dough thinly. Cut into circles, place a spoonful of filling on half, fold over, and seal. Boil in salted water until they float (about 3-4 minutes).

Serve

Plate the ravioli with grilled sirloin, roasted vegetables, drizzle with lemon beurre blanc, and top with crispy Grana Padano.