Black ravioli with Smoked salmon and lemon sauce

Black dough

4 oz (1/2 cup) of Semolina flour
1 egg
1 sachet of squid ink 

Using a fork begging mixing in the egg and the squid ink with the flour.  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.

Smoked salmon fill

Smoked salmon
1/2 cup of mashed potatoes
1 tea spoon of nutmeg
Salt & Pepper

Mix all the ingredients and meme into a paste with a help or a mortar or food processor.

Dill and Lemon sauce 

1/2 box of cream (panna)

1 chopped onion
3 Tbls of olive oil
1 juicy lemon
1 tbls of dill
Salt and pepper to taste

In a large sauce pan, sauté the onions until lightly browned.  Add the cream (Panna), the lemon juice, the dill and 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.