Blend the ricotta with a few drops of olive oil and chopped mint.

For the pea and asparagus purée, boil them and blend with a few ice cubes to enhance the green color.

Cook the pitted cherries with apple cider vinegar, then blend and strain each component separately.

Sauté the shrimp tails in a pan and boil the lasagna noodles.

Assemble the raviolo by placing a noodle sheet on the plate, piping on the different purées and shrimp, then cover with another noodle sheet.