Step 1

For the dough, combine the flour, eggs, oil and salt. Knead into a smooth, pliable dough. Shape the dough into a ball, cover with plastic wrap and let rest for 30 minutes.

Step 2

For the filling, dice the salmon and stir together with chopped dill, cream cheese and lemon juice. Season with salt and pepper.

Step 3

Divide the dough into 3-4 portions and knead each again. Roll out each portion thinly with the pasta machine or on a lightly floured surface with a rolling pin to about 3 mm (approximately 1/8 inch) thick. Cut out circles 6 cm (approximately 2 1/3 inches) in diameter with a cookie cutter.

Step 4

Top half of the pasta circles with 1 teaspoon filling. Brush the edges with beaten egg white. Press another pasta circle over the filling and seal the edges. Cook the ravioli in a large pot of boiling, salted water, in batches if necessary. The ravioli are cooked when they float to the top of the water.