Ravioli with dill filled with olives and lemon sauce

Dill dough:
3 eggs
1 table spoon of dried dill
300g/0.66 pounds of 00 flour (cake flour)

Using a fork begging mixing in the egg with the flour and dill.  Once egg has been mixed in enough, begin using your hands to work the dough.  Continues until reaches a smooth consistency, adding a light dust of flour if necessary.  Cover the dough with plastic wrap to protect from drying.  For best results, let the dough rest for at least 10 minutes.

Olive filling for ravioli

100g/0.22 pounds of black olives paste
100g/0.22 pounds of ricotta
Salt & Pepper (if necessary)

Mix the ingredients in a bowl.

Lemon Sauce

1 cup of heavy cream (panna)
3 Tbls of olive oil
1 chopped onion
1 juicy lemon
1 lemon zested  
Salt and pepper to taste

In a large sauce pan, sauté the onions until lightly browned.  Add the cream (Panna), the lemon juice, add salt and pepper to taste.  If the sauce is too thick, add small spoons of the water from the pasta that is cooking.  Add the al dente pasta to the sauce and sauté for a minute.  The pasta is ready to be served.