Steps

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• For our recipe, start by preparing the egg pasta; generally, the recipe is one egg per 100 g of flour, so if you need more pasta, adjust by remembering this proportion.

  I personally prefer to use yellow eggs that give the pasta a more vibrant color. Put the flour into a mound on a pastry board, create a well in the center, pour in the eggs, add salt, and beat lightly with a fork. Then start kneading by mixing the flour in the center with the eggs, trying not to let them spill out. You should achieve a homogeneous and elastic dough. If necessary, add a bit of water. Once kneaded, wrap it with cling film and let it rest in the fridge for half an hour.

  

• Cook the salmon by steaming or in a pan for a few minutes with a little oil.

  When the salmon is cold, transfer it to a bowl, add the ricotta, salt, and mix well. Use an immersion blender to finely chop the mixture.

• Meanwhile, prepare the pistachio pesto.

  The preparation is very quick and relies almost entirely on a food processor or a powerful blender equipped with an effective “S” blade. The primary goal is to finely chop the ingredients without heating them. Therefore, it is essential to work in short pulses and use fresh or chilled ingredients. Pulse until you have a fine grain. At this point, add the basil leaves and grated cheese. Give it a few pulses. The basil should break and mix, but not become a watery puree. With the processor running at the lowest speed, drizzle in the EVO oil. Stop as soon as the mixture appears uniformly blended and creamy. The final mixture should be dense but not dry. If it is too firm, add an extra tablespoon of oil, but never all at once.

• Roll out the pasta to a thin but not too thin thickness, slightly thicker than what is typical for fettuccine, as the ravioli will be quite large and need to hold a generous amount of filling. You can obviously roll it out by hand or, if you have it, with a pasta machine.

  Using a spoon, place the filling on a first layer of pasta, considering a well-filled spoon for each raviolo and spacing each filling about 2 1/2 inches apart. With a brush or your fingers, moisten the dough around the filling with water, then take another sheet of pasta, large enough to cover the one below.

  Using your fingers, adhere the top sheet of pasta to the filling well, pushing out any air pockets, then, still with your fingers, press lightly all around to adhere the two sheets of pasta perfectly.

  Using a ravioli cutter with a crimped edge, or a pasta cutter wheel, also with crimped edges, cut out the ravioli, giving them your preferred shape. Check that the edges are well sealed, and if not, slightly lift the top layer, then, using your fingers, lightly moisten the bottom with water and seal again. If you decide to cook the ravioli later, place them on a sheet of parchment paper sprinkled with a bit of semolina. When ready, put the cooking water on the stove.

  When the water boils, gently dip the ravioli in and cook them, keeping in mind that the cooking time will depend on the thickness to which you have rolled the pasta.

  In a pan, melt the butter with the sage. Drain the ravioli al dente and toss them in the pan with the butter.

  Plate your ravioli to your liking, accompanying them with pistachio pesto, stracciatella, and poppy seeds.