For the dough:
Sift the flour and a pinch of salt into a mound on a work surface. Make a well in the centre and add the eggs and olive oil. Using your fingers, mix everything into a soft dough and knead for about 10 minutes, until smooth. Shape the dough into a ball and leave to rest for 15 minutes.
For the pasta:
Place the salmon in a blender and pulse until minced. Season. Gradually add in all the cream until incorporated. Add the rest of the ingredients. Refrigerate to a firm mousse.
Lay one sheet of pasta dough, and using a cutter cut a large round. Gently brush edges with water. Place another sheet on top and seal gently to remove the air. Using a slightly smaller fluted cutter, finish the edges. Cook in gently rolling water for 4 mins.
Place all ingredients in a bowl and season.
Add the oil and toss to combine. Spoon on to the centre of the plate.
For the basil sauce:
Place all the ingredients in a pan and bring to the boil. Blitz in a blender, and then strain. Spoon over ravioli.
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