On a clean work surface, mound the flours and make a well in the center. Crack the eggs and yolk into the well, add olive oil and 1/2 tsp salt. Using a fork, gently incorporate the eggs into the flour from the inside out until a shaggy dough forms. If dough feels very dry, add up to 1 tablespoon water; if too wet, add a tablespoon of flour.

Knead the dough for 8–10 minutes until smooth, elastic, and slightly tacky. Shape into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes to relax the gluten.

After resting, divide dough into 4 pieces. Keep unused pieces wrapped while rolling the first piece thin using a pasta machine or rolling pin to about 1.5 mm (thin but not translucent for ravioli). Dust with flour as needed to prevent sticking.

Filling

Prepare filling

Place mascarpone, drained ricotta, grated parmesan, lemon zest, thyme, honey, salt and pepper in a bowl. Stir gently to combine until smooth. Fold in the chopped fresh figs, keeping some small chunks for texture but avoiding large pieces that will burst the pasta. Taste and adjust seasoning.

Chill the filling in the refrigerator for 20 minutes to firm slightly—this makes it easier to portion and prevents soggy ravioli.

Caramelized Shallots

Caramelize shallots

Heat 1 tablespoon olive oil and 2 tablespoons butter in a medium skillet over medium-low heat. Add thinly sliced shallots, a pinch of salt and the brown sugar. Cook slowly, stirring occasionally, until the shallots are deeply golden and sweet, about 15–20 minutes. If they begin to stick, reduce heat and add a splash of water.

Stir in 1 tablespoon sherry vinegar, cook 1–2 minutes to deglaze and concentrate flavor. Adjust seasoning with salt and pepper. Remove from heat and set aside to cool slightly.

Brown Butter & Garnish

Prepare brown butter

In a small skillet, melt 6 tablespoons unsalted butter over medium heat. Swirl frequently; watch for foam, then amber-brown milk solids and a nutty aroma, about 4–6 minutes. Immediately remove from heat and add 1 teaspoon lemon juice to brighten. Keep warm but off the heat (you can place skillet in a warm spot).

Toast nuts if using: in a dry small pan over medium heat, toast chopped walnuts or pistachios until fragrant, about 2–3 minutes. Remove and set aside.

Cooking / Assembly

Assemble ravioli

Lay out one sheet of rolled pasta and brush lightly with beaten egg to create an adhesive. Drop rounded 1-teaspoon mounds of chilled filling spaced about 1 1/2 inches apart. Carefully lay a second sheet of pasta over the first. Gently press around each mound to expel air and seal. Use a ravioli cutter or a sharp knife to cut squares, then press edges with a fork to ensure they are well sealed. Dust finished ravioli lightly with flour and place on a floured tray while you work.

Cook ravioli

Bring 6 cups of water to a rolling boil with 1 tablespoon coarse salt. Reduce to a gentle boil and cook ravioli in batches—do not overcrowd—for 2½–4 minutes depending on thickness. Fresh ravioli are done when they float and the pasta is tender but still has a bite. Use a slotted spoon to transfer ravioli directly into the brown butter skillet.

Finish and plate

Toss cooked ravioli gently in the brown butter to coat (1 minute). Plate 4–6 ravioli per person. Spoon a small amount of caramelized shallots over each portion. Scatter pea shoots on and around the ravioli, drizzle with a little extra virgin olive oil if desired, and sprinkle toasted nuts. Finish with a pinch of flaky sea salt and a grind of black pepper.