Cut half of the prawns and mix with the chopped parsley, salt and some lemon juice.
Stretch the pasta and put some filling on top, put some water with a brush on the borders and close with the other pasta leaf.
Press carefully with your fingers around the filling making sure that all the air comes out.
Cut the pasta with a heart shaped utensil.
Cook the pasta “al dente” in salted water, drain and add olive oil so that the pasta does not stick together.
Heat the olive oil in a casserole, add the garlic and the clams, some white wine and let boil covered until the shells are open.
If some do not open, remove them. Heat some olive oil in a pan and sauté the rest of the prawns, Add the butter and put the ravioli and the clams. Sauté for a few seconds, check the seasoning and serve immediately.