In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the egg mixture until a dough forms.

Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Seafood Filling

Prepare the Filling

In a skillet over medium heat, add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and scallops; cook until they are just opaque, about 3-4 minutes. Remove from heat and let cool slightly.

Mix the Filling

In a bowl, combine the cooled seafood, cream cheese, chopped parsley, lemon juice, salt, and black pepper. Mix until well combined.

Assembling the Ravioli

Roll Out the Dough

Divide the rested pasta dough into four pieces. Roll out one piece on a floured surface to about 1/16 inch thickness. Keep the remaining dough covered.

Shape the Ravioli

Place teaspoonfuls of the seafood filling about 1 inch apart on one half of the rolled-out dough. Brush the edges with water, fold the dough over the filling, and press to seal. Cut into squares with a pasta cutter or knife.

Cooking the Ravioli

Boil the Ravioli

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 4-5 minutes until they float to the surface. Remove with a slotted spoon and drain.

Making the Sauce

Prepare the Sauce

In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute. Slowly stir in the heavy cream and bring to a gentle simmer.

Finish the Sauce

Add the grated Parmesan cheese and stir until melted. Season with salt and black pepper to taste. Stir in the chopped parsley before serving.

Serving

Plate and Enjoy

Serve the cooked ravioli topped with the creamy garlic sauce. Garnish with extra parsley and Parmesan cheese if desired.