Directions

1. Pour the flour into a mound on a clean work surface and make a well in the center. Add the eggs to the center of the well and whisk gently, gradually incorporating flour from the sides. Once a shaggy dough forms, knead until smooth and elastic, about 8–10 minutes. When pressed with a finger, the dough should hold the indentation and spring back slightly. Wrap tightly in plastic wrap and rest for 30–45 minutes.
2. Meanwhile, prepare the filling. In a bowl, mix the ricotta, salmon, lemon zest, salt, and pepper until combined. Set aside.
3. Divide the rested pasta dough into four pieces, keeping the unused portions covered with plastic wrap. Using a pasta machine, roll out one piece at a time, starting at the widest setting. Pass the dough through once at each setting, narrowing the setting after each pass, until the sheet is thin enough to almost see your hand through it. Lay the sheet flat and sprinkle a few sprigs of dill over half of the dough. Fold the other half over the dill, pressing gently to remove air pockets. Pass the folded sheet through the pasta machine two more times. Transfer to a tray lined with parchment paper. Repeat with the remaining dough, layering parchment between sheets.
4. Bring a large pot of salted water to a boil over medium-high heat. Spoon ½–1 tablespoon dollops of filling (depending on your cookie cutter size) onto half of a pasta sheet, spacing evenly. Cover with the remaining dough, pressing gently around the filling to seal. Cut out ravioli using a fish-shaped cookie cutter and cook in boiling water until they float to the surface (this happens super fast! about 2-3 minutes).
5. While the ravioli cook, melt the butter in a large saucepan over medium heat. Stir in the lemon zest and juice. Add the cooked ravioli along with a splash of pasta cooking water and gently toss to coat. Season with salt and pepper, garnish with fresh dill, and serve immediately. Enjoy!