Seafood Ravioli with Garlic Butter Sauce

Ingredients

• 14 ounces flour type 500 (or semola rimacinata)
• 4 eggs
• 4 tbsp olive oil
• 4 tbsp hot water
• ¼ tsp salt
• 10 ounces white fish (sea bream, trout, cod, sea bass,...)
• 10 shrimp (with shells)
• 2 eggs
• 3 1/2 ounces boiled potatoes
• 5 ounces grated Parmesan (more for serving)
• 1 shallot (diced)
• 1 garlic clove (minced)
• 1 tsp freshly chopped thyme
• ½ lemon (juiced)
• 2 tbsp olive oil
• salt (to taste)
• black pepper (to taste)
• 1 shallot (roughly chopped)
• 1 garlic clove (roughly chopped)
• ½ carrot (peeled and chopped)
• 1 bay leaf
• 1 tbsp olive oil
• shrimp shells
• 1.1 pounds mussels (cleaned)
• 1 ½ cups shrimp broth (see above)
• ½ cup dry white wine
• 1 tbsp chopped parsley
• 4 tbsp unsalted butter
• zest from ½ lemon
• 3 tbsp heavy cream