Tip the flour into a bowl or onto a clean surface. Make a well in the centre. Break in the eggs and whisk lightly with a fork. Keep mixing to gradually draw in the flour, until the eggs have taken in all the flour and the mixture has formed a ball. (You may need a little extra beaten egg). Continue to work the flour and egg together until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary. Wrap in cling film and leave to rest at room temperature for not less than 30 minutes.
Cook the ravioli for 3 minutes in salted boiling water. Drain and serve immediately with the onion sauce.
Finely chop the sun blushed tomatoes, parsley, salmon and mix with the ricotta. Season with salt and pepper.
Roll out the pasta as thinly as possible. Use plenty of flour to prevent the dough sticking. It will be easier to roll out the dough in 4 separate portions. When you have rolled out at least 2 sheets, dust the surface with flour and lay out the wider sheet. Using a teaspoon, place onto the dough small amounts of filling (each the size of a small walnut) in rows at about 3 cm apart.
Gently lay the other sheet on top of the first one and press the dough firmly down around each pile of filling. Squeeze out any air pockets between the filling and the dough and ensure the two pieces of pasta dough are firmly stuck together. Use a little water if necessary to help them stick.
When you have done this, cut the ravioli out into squares or into circles using a pastry cutter. If you are not serving them immediately, place on a plate and sprinkle with a little flour or semolina.
Fill a large saucepan with water, and salt generously. Bring to the boil and add the ravioli. Cook for 2 or 3 minutes depending on the thickness of your pasta.
When the ravioli are cooked serve immediately with a drizzle of olive oil and a squeeze of lemon juice.
«Instead of sun blushed tomatoes replace with wild garlic or spinach.»