Delicate Shrimp Ravioli with Lemon Butter Sauce

Ingredients

• 2 cups (250 g) all-purpose flour
• 3 large eggs
• A pinch of salt
• 1 tablespoon (15 ml) olive oil
• 1 pound (450 g) raw shrimp, peeled and deveined
• 1/2 cup (75 g) ricotta cheese
• 1/4 cup (15 g) fresh parsley, chopped
• 1 teaspoon (5 g) lemon zest
• Salt and pepper, to taste
• 1/2 cup (115 g) unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon (15 ml) lemon juice
• Fresh parsley, for garnish