Sauté the shrimp for a few minutes in a skillet with a drizzle of olive oil, a few sprigs of thyme, salt, and pepper.

Transfer the shrimp to a food processor. Add the ricotta, a little more pepper, another pinch of salt, and a bit of nutmeg. Blend until smooth. Transfer the filling to a piping bag and refrigerate to chill.

To make the pasta, pour the flour into a bowl and make a well in the center. Crack in the eggs. Start mixing by hand, then transfer the dough to a work surface and knead for at least 10 minutes, until smooth and elastic. Wrap in plastic wrap and let rest for about 30 minutes.

Meanwhile, make the sauce. In the same skillet used for the shrimp, add a drizzle of olive oil and sauté the thinly sliced shallot. Add the halved cherry tomatoes and season with salt. Once the tomatoes have softened and released their juices, increase the heat and add the white wine. Let it cook off, then turn off the heat and set the sauce aside.

Roll out the pasta dough on a floured work surface using a rolling pin, turning it often, until it is thin enough to see through. If the dough is sticky, flour the surface and rolling pin well.

Brush the edges of the filled squares with water, then cover with the remaining squares. Press the edges firmly to seal.

Bring a large pot of water to a boil. Add salt, then drop in the ravioli.

After 7 to 8 minutes, taste one to check for doneness. Cooking time will vary depending on the size and thickness of the ravioli. When al dente, drain the ravioli, reserving about 1/4 cup of the cooking water. Transfer the ravioli to the skillet with the sauce, turn the heat back on, and toss everything together for a couple of minutes. If the sauce is too thick, add some of the reserved cooking water. Serve immediately.