For the pasta:
Knead with the planetary mixer fitted with the dough hook. Place the dough under vacuum overnight. Gently roll it through the pasta machine, bestowing three folds, until it reaches the absolute refinement of thickness level zero. Cut the pasta into elegant rectangles measuring 8 cm by 4.5 cm. Spoon 3.5 to 4 grams of the sublime filling onto the central 3 cm, then roll it tenderly into a cylinder. Pinch the outer edges together with your hands, and trim any excess so that the finished raviolo measures exactly 5 cm in its long, beautiful form.

For the lamb filling:
Sear the shoulder in a pan with oil and salt on both sides. Cook it in the oven, enveloped in parchment paper and foil (infused with thyme and juniper as aromatics) at 180°C for 20 minutes, then for 2 hours at 160°C. Carve the meat, carefully removing bones and cartilage. Mince it with a knife. Warm everything in a pot and blend the ingredients into perfect harmony.

For the lamb jus:
Toast the bones at 200°C in the oven. In a large pot, gently brown the vegetables, finely cut into mirepoix. Deglaze and reduce the wines. Add the toasted bones and cover with water. Simmer gently for 6 hours, then filter. Reduce the jus until it reaches 900 grams (10% of the carcass weight). If you need it as a base stock, store it directly.

For the braised lamb:
Salt the shoulder and sear it on both sides, paying particular attention to the skin. Meanwhile, cook the vegetables with a drizzle of oil in a pot and, once softened, deglaze with white wine. Next, add the tamari and ponzu sauce, letting everything harmonize for a couple of minutes. Before they can concentrate too much, arrange the legs in a circle, skin side up. Add the jus, cover, and cook over a very low flame for approximately 2 hours and 30 minutes. Shred the shoulder. Strain the remaining liquid from the vegetables, skim the fat, reduce, and thicken with cornstarch. Combine the meat and the jus, blend thoroughly, and freeze in pacojet beakers. Pacotize twice.

For the jus to toss the ravioli:
Mix and warm all ingredients, then strain through a chinois.

For the shank jus:
Sear the shanks in olive oil in a wide pan, remove them from the heat, and brown the vegetables. Deglaze and reduce the wine. Return the shanks to the pot and cover with the base stock, adding thyme, bay leaf, and juniper. Cook for 5 to 6 hours. Strain, skim the fat, and reduce to your desired depth.

For the prune cream:
Quickly toast the prunes over embers. Mix them with the vinegar and freeze in pacojet beakers. Pacotize 2 to 3 times, then pass through a sieve.

For the goat's milk emulsion:
Blend all ingredients and pass through a fine chinois. Warm in a water bath at 80°C and emulsify with an immersion blender to obtain a beautiful, airy foam.

For the grilled olive and bay leaf powder:
Grill the rinsed olives over embers. Dehydrate and grind them. Weigh them, add the bay leaf powder, and store the blend in the refrigerator.

For the bay leaf extract:
Wash and thoroughly dry the bay leaves. extract them using an extractor together with a dusting of ascorbic acid. Strain through cheesecloth and bind. Filter through a chinois and freeze in 40-gram portions.

For the cooking and plating:
Cook the caramelle-shaped ravioli in salted water for a minute and a half, then toss them gently in the prune-infused jus.
Arrange them graciously in the center of a flat plate (4 per person).
Dot each with a drop of bay leaf extract.
Garnish with a dusting of the grilled olive powder and the aforementioned balsamic herbs (calamint, lavender, lemon thyme, and mugwort).
Finish at the table by drizzling a ring of goat's yogurt foam around the caramelle.