1. Place the flour on the counter and make a well in the center. Add the egg yolks, milk, salt and olive oil. Incorporate the flour into the other ingredients. Knead the dough until it is smooth.

2. To make the ravioli filling, add garlic cloves to a saute pan with olive oil. Add the shrimp and mushrooms. Season with salt and pepper. Add thyme and remove the garlic.

3. Place the filling on a cutting board and chop it into small pieces. Place it into to a bowl and add parmesan cheese and an egg yolk and mix everything together.

4. Roll out the ravioli dough with a pasta machine or a rolling pin. Brush the dough with egg and use a pastry bag to place the filling on the dough. Place small amounts of filling on the dough, spacing them several inches apart. Close the ravioli by placing one side of the dough on top of the other. Press the dough around the filling down. Use a pasta cutter to cut the dough into raviolis.

5. To make the sauce, place olive oil in a hot saute pan and add the clove of garlic. Peel and cut the tomatoes into small pieces. When the garlic is finished cooking, remove it. Add the tomatoes and season with salt, pepper and thyme. Add a little water and cook the tomato sauce for a few minutes.

6. Cook the ravioli in boiling water with a little salt. Place them in the saute pan with the tomato sauce and add a little more water. Reduce the sauce and add parsley.

7. Plate the ravioli and pour the tomato sauce over them. Garnish with a couple of basil leaves and serve.