Smoked salmon-filled ravioli

1. To make the pasta, put the flour in a food processor and add the eggs while the motor is running. Process until you have tiny, soft balls of dough (if the dough seems dry, add a little more beaten egg). Tip the dough onto the work surface and knead into a ball – it should feel soft, but not wet. Knead until smooth and elastic, then wrap in clingfilm, chill and rest in the fridge for about 30 minutes. 

2. Meanwhile, to make the filling, put the smoked salmon, mascarpone and lemon zest in a food processor and pulse to a coarse paste. Season with freshly ground black pepper, then tip the mixture into a bowl and set aside.

3. Divide the dough in half. Using a pasta machine, work from the widest setting to one above the narrowest to roll the dough into two very thin sheets of equal size. If the dough feels sticky, dust it lightly with flour. On the final roll-out, scatter the pasta sheets with half the fresh dill, then fold in half and roll again so that the leaves are pressed into the pasta. Cut the dough into 48 squares, each about 8cm square.

4. Spoon 1 tsp of the filling into the centre of 24 of the squares. Then brush the edges of the pasta, right up to the filling, with a little water. Take an empty pasta square from the second set and, starting at one edge, place it over a filled square, gradually sealing the 2 squares together and taking care to squeeze out any air bubbles as you go. Finally, dust a 6cm ravioli cutter or round pastry cutter in a little flour then place over the top, with the filling in the centre, and press down, pulling away the excess dough. Set to one side on a lightly floured surface and repeat to make 24 ravioli. Cover and chill on a lightly floured tray until ready to cook.

5. Bring a large, shallow pan of water to the boil and add a pinch of salt. Lower the ravioli into the water. Reduce the heat and simmer the ravioli for 6-8 minutes, until the pasta is just tender. Drain and serve drizzled with the melted butter and remaining fresh dill.