Combine the '00' wheat flour, semolina flour, eggs, egg yolks, olive oil, salt, and pepper in a bowl. Knead until smooth and elastic, then let it rest for about 30 minutes.

After resting, roll out the dough into thin sheets. Use a pasta machine or rolling pin to achieve a thin, even consistency, and cut it into your desired ravioli shapes.

In a large skillet, heat some extra virgin olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Add the uncooked shrimp to the skillet. Sauté until the shrimp turn pink and opaque, approximately 3-5 minutes.

Stir in lemon juice, crushed red chili flakes, and season with salt and pepper to taste. Let the mixture simmer for an additional minute.

Pour in the dry white wine, allowing it to simmer until reduced by half, which should take about 5 minutes.

Gently fold in the whole milk ricotta and Parmigiano Reggiano cheese into the shrimp mixture. Stir until well combined and creamy.

Bring a large pot of salted water to a rolling boil. Add the prepared ravioli and cook until they float to the surface, which takes approximately 3-4 minutes.

Drain the ravioli and carefully combine them with the shrimp scampi sauce in the skillet. Toss gently to coat each ravioli.

Serve immediately, topped with fresh chopped Italian parsley for a pop of color and freshness.