Begin by making the pasta dough. To a bowl (or a clean countertop if you’re feeling confident) add 200 grams 00 pasta flour. You may add salt in the dough but heavily salted pasta water should be good enough. Make a well in the center and add olive oil and eggs. Use a fork to break the yolks and whisk the eggs and oil together slowly adding in flour from the edges of the well into the center. Move outwards, bringing in more and more flour until the dough begins to come together. If you need more moisture, add water little by little with wet hands. If you need a lot more, add an egg yolk or more water.

Begin to knead for 15-20 mins, 20 if you’re new to it. You and the dough may need to rest along the way, feel for cues. Once the dough is fully hydrated and beginning to feel smooth, wrap it tightly in plastic wrap or keep it under your mixing bowl for 30 mins to an hour. This will give the gluten a chance to relax so that it can be rolled out easily. While the pasta is resting, make the filling. (This can be done the day before instead if desired.) Slice shallot and garlic thinly. Heat some olive oil in a skillet on medium heat and add the shallot. Salt, and let brown, stirring occasionally. Once browned, add garlic and fry until fragrant and just tan. Let cool for a moment while you break apart salmon with a fork and mix together goat cheese and labneh. Add shallot-garlic mixture and finish with a squeeze of lemon juice and some lemon zest. Salt to taste.

To make the sauce blend together herbs, olive oil and lemon. Salt to taste.

Once the pasta has rested, it’s time to assemble. Cut the dough in half (leaving the other still covered) and roll out roughly to a thickness that will fit into the largest setting of a pasta machine. (If you don’t have a pasta machine, roll out the dough as much as you can, then flour, wrap around the rolling pin and roll some more.) Run through the largest setting and fold the sides in using the envelope method so that you form something as close to a rectangle or square as possible. Run back through the largest setting two more times then continue through each setting, running the pasta through twice each at each thickness. Once you get to a thin sheet, set it on a floured cloth or countertop and lay out herbs on half of the sheet. Fold the sheet over on itself, adding water with your fingers at the seams if it seems too dry to stick. Run back through the machine, continuing again from the first setting. Repeat previous steps (without the envelope fold), until the pasta is thin and the herbs inside are visibly stretched out.

While you fill the pasta, bring a pot of water to a boil.

Lay out the sheet again and add dollops of filling on half in your desired size and shape of ravioli. I used a 2.5 inch round cookie cutter. Fold over, making sure to squeeze out any air while sealing with the blunt edge of a smaller cookie cutter or with your fingers.

Salt the boiling water heavily and add each ravioli, mixing afterwards to make sure they don’t stick. Once they float, they’re ready. It should only take a minute or two. Scoop out with a spider strainer so that excess flour doesn’t come with the pasta.

Lay pasta on top of a layer of herb sauce, top with parmesan and any additional herbs. Enjoy!

Notes *You may use yogurt in place of labneh (or simply make your own by draining the yogurt whey overnight using cheesecloth) but make sure to use a bit less so that the filling isn’t too runny. However, this filling is already a bit thicker than most. **The egg pasta recipe comes from pasta.guide, adjusted to make two servings and to add laminated herbs within the sheets.