To make the Pasta dough, mix the ingredients (flour, egg yolk, pinch of salt and extra virgin olive oil ) and knead to form soft dough. Make sure it's not sticky.

In a pan heat 2 tbs oil, saute the shrimp and chopped portobello with some salt, pepper and chilly flakes

Once it's cooked and tender, put it in a food processor and pulse it for about 5 times. If you don't have a food processor, just take them out of pan, let it cool down and then finely chop them.

Mix parmesan cheese to the stuffing and keep aside.

If you have one of those tools to make the pasta sheet, you are lucky. I however followed the old school step.

Rub the board and the rolling pin with some flour and start rolling the dough to very fine sheets. I did it in batches, taking a small amount of the dough and then rolling it.

Once it's done, rub some egg wash on the sheet and place the stuffing on the sheet keeping 1 inch distance between them.

Fold the sheet to cover the stuffing. and give a shape of your choice. Make sure you seal the sides properly without leaving any air inside. I used a fork to seal the sides and it worked perfectly fine.

It's very important to keep the raviolis in a plate with some flour on it. If you wish to boil it later, make sure you refrigerate these raviolis.

While boiling, you need to put the ravioli in extremely hot water. Don't dip too many at a time. Boil them for 4 minutes. It's ready when it floats on top.

For the pesto sauce, combine all the ingredients for the sauce in a food processor and blend it. Add little pasta water to adjust the consistency of the sauce.

To assemble, place the boiled ravioli on a serving plate and spoon the sauce on top. Grate extra parmesan cheese on top and serve!