Method of cooking:

1. Add 400 g flour type 00 or 405-450, 1 teaspoon of salt, ½ teaspoon of turmeric, 2 eggs, 180 g of water and 30 g of olive oil. Knead for 3 min at a temperature of 40 degrees and speed 6.
2. Add 200 g of semolina and knead for 1 min at speed 6. Transfer the dough to food foil, wrap it and leave it for 15 min to rest.
3. Wash and dry the bowl. Add 25 g of basil leaves and chop for 5 s at speed 20. Add the grated rind of one lemon, 600 g of salmon, cut into smaller pieces and 50 g of Mediterranean essence or 1 teaspoon of salt. Chop for 12 seconds on speed 8.
4. Add ½ teaspoon of freshly ground pepper, ½ teaspoon of chili (optional) and 250 g of ricotta, cut into smaller pieces. Mix for 25 seconds at speed 4 reverse rotation. Use a spatula for mixing.
5. On a lightly floured work surface, roll out the dough thinly, cut out circles with a diameter of 8-10 cm, put a spoonful of filling on each circle and form ravioli. Boil the ravioli for 2 min after they float to the surface of the water.
6. Serve drizzled with extra virgin olive oil, or if you used dill, you can serve with melted butter.