Combine flour, eggs, and egg yolks in a bowl and season with salt and pepper.
Gradually mix in olive oil until a smooth, glossy dough forms.
Knead the dough on a floured surface for five minutes and rest wrapped for 30 minutes.
Pass the dough through a pasta machine to create two very thin sheets.
Blend filling ingredients in a food processor until a smooth paste forms.
Place spoonfuls of filling onto one pasta sheet at 7.5cm intervals.
Brush around the filling with water, top with the second sheet, and seal to cut into squares.
Simmer the ravioli in salted boiling water for 3 to 4 minutes until tender, then drain.
Melt butter in a pan and fry shallots and shrimps for 2 to 3 minutes.
Stir in tomatoes and parsley and season with salt and pepper.
Pour the sauce over the ravioli and serve immediately.