Avocado ravioli

I love eating salmon and avocado together, I usually eat it with whole grain bread and alfalfa sprouts. This time, I tried to prepare something more fancy.
Ingredients for 4 people
200 g flour for pasta
2 eggs
A Pinch of Salt
1 Avocado
80 g Ricotta Cheese
1 Spoon Parmesan Cheese
Ginger (quantity according to taste)
Half a lime
Salmon coda nera
Lemon zest
Black sesame seeds
Dough: pour the flour on the countertop, make a hole in the middle and crack two eggs in the whole.
Mix the flour and eggs together until you get dough and then knead it with your hands for 10 minutes. Cover it with film and store in the fridge for at least for 1 hour.
Filling: scoop the flesh out of the avocado and mash it with a fork until you obtain a paste. Squeeze the lime and add the lime juice to the avocado paste. Stir until it is smooth and creamy.
Now add the ricotta, parmesan, rasped ginger, salt and pepper and continue to stir. Put the mixture in a pastry bag and keep it in the fridge.
Avocado ravioli: roll out the dough until it is thin. Remember to sprinkle the dough with flour while rolling it.
Cut the dough with a pasta-molder (6 cm diameter) in round shapes.
Add the filling at the centre of the circle shaped dough, moisten the sides with water and cover with another piece of dough. Be sure to close the ravioli properly by using a fork to press together the sides.
Boil the ravioli in water for 30 seconds after they come to the surface.
Garnish: serve with salmon tartare and the other garnishes on the top.
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