Pasta

Place four, a pinch of salt and eggs in food processor. Pulse until mixture comes together in a ball. Tip onto lightly floured surface and knead briefly until smooth. Wrap in plastic wrap and refrigerate for 1/2 hour.

When chilled, roll in a pasta roller until desired thickness, then cut into 8 large rounds of desired size.

Lemon Ricotta

Combine ricotta, lemon zest, a pinch of salt and plenty of ground black pepper. Taste and add a little lemon juice if necessary, but not too much or the filling will be sloppy.

Place a dessertspoon of the filling on one of the pasta circles, moisten edges with a little water and press another circle on top to seal.

Bring a medium sized saucepan of salted water to the boil, reduce heat to simmer and place the ravioli in the simmering water. They will only take 2-3 minutes to cook. Test to see if done by feeling the pasta.

Salsa Verde

Place basil, parsley, capers, garlic, anchovies and lemon juice in a processor and whizz to loosely combine. While motor is running, add the olive oil a drizzle at a time until sauce is desired consistency. Season to taste, adding more lemon juice if a sharper taste is required.

Salmon

Preheat oven to 180C.

Season with salt and pepper and rub lightly with olive oil.

Cut a piece of baking paper to fit the bottom of your fry pan.

Heat pan to medium-hot, place paper in it, then place the salmon skin side down. Check carefully and turn when skin is crispy. Cook for a further minute or two on other side then put pan in the oven and cook for 5-7 minutes until fish is only just cooked.

Place a smear of the salsa verde on the bottom of your plate and put fish on that, add the roasted cherry tomatoes and the ravioli, drizzling with a little extra olive oil and sprinkling the finely chopped pistachios over the ravioli and fish before serving.