For the velvet pea crema:
Gently sweat the shallot over a low flame with a whisper of oil and a few spoonfuls of water. Once tender and translucent, introduce the previously shelled peas, raise the flame, and barely submerge with water. Allow to simmer for approximately 10 minutes until the liquid has completely evaporated, then puree and pass through a fine sieve to achieve a sublime silkiness.

For the ravioli:
Marry the flour and semolina, enrich with the egg yolk and a pinch of salt, and knead until a smooth, harmonious dough is born. Allow the dough to rest in the cool sanctuary of the refrigerator for at least one hour. Roll into an exquisitely thin sheet and cut using a 50mm pastry cutter. Place a dollop of the pea crema in the heart of each round, and seal by drawing the three edges to meet at the center, folding them elegantly upon themselves.

For the mosaic of peas and broad beans:
Gently shell the broad beans and peas, categorizing them by size. Reserve the large peas for the crema and keep the delicate small ones raw. Blanch the larger broad beans for two minutes, then char them over embers to kiss them with fire; as for the smaller, more delicate beans, coax their flavor with a gentle cold smoking.

For the sesame elixir:
Combine all ingredients save for the za'atar. Puree, strain into a refined liquid, and only at the very end, whisper the za'atar into the blend.

For the mint oil:
Strip the mint of its leaves, blanch them for two minutes, and plunge immediately into ice water to preserve their vibrant green soul. Squeeze thoroughly to banish all excess moisture. Blend the mint with the oil at maximum speed, allowing the friction to warm the mixture to 70° C. Strain and chill rapidly.

For the final composition:
Gently cook the ravioli for three minutes in boiling salted water, drain, and dress with a few drops of extra virgin olive oil. Grace the plate with a sweeping caress of the pea crema, the raw peas, the ember-kissed broad beans, delicate herbs, and edible blossoms. Nestle the ravioli among them, and complete this gastronomic canvas with drops of the sesame elixir and the vibrant mint oil.