Finely chop bits of salmon, and add a tablespoon or so of sour cream (or crÃ¨me fraiche). Drizzle in a bit of lime juice and white wine (just a bit so that it doesn’t become runny), and season it with salt and pepper.
You can then store it in the refrigerator until you’re ready.
Add your dry ingredients together and give them a mix. Then, add your eggs and olive oil, and mix everything until your dough comes together. Add water as needed, then turn it onto a floured work surface, and kneed for 10-15 minutes.
Let the dough rest for 30 minutes to 1 hour then divide the dough into workable portions.
With a pasta roller, start on the widest setting and run the dough through. Next fold the dough over on itself and run it through the same setting again (do this twice). Finally, run the dough through normally on the same setting before moving to the next setting on your roller.
Repeat this process for each setting until your pasta is moderately thin (but thick enough to hold the filling).
When your pasta has been rolled into sheets, you can cut them into to any shape that you like (or use a ring mold), and place them on a lightly floured surface or pan until you’re ready to assemble the ravioli.
Assembling the Ravioli
To make the ravioli, put a bit of filling in the center of your base sheet of pasta, and leave a clear border of pasta around it. Next, wet the exposed edges of the pasta with a bit of water to help seal it, then place another sheet of pasta directly over your filling and base layer. Press the edges of the two layers together to seal it, then place your finished raviolo on a very lightly floured surface until your ready to cook.