This is not for the faint of heart, but if you're up for a challenge and some good food, this recipe is for you
Poach the salmon in olive oil on a very low heat until cooked through and blanch the spinach in salted water
Chop the spinach once cooked and add to a bowl with the salmon. Add lemon zest, ricotta and 1/3 cup parmesan and mix well, then allow to cool in the fridge for at least 20 minutes
Thinly roll out the pasta dough, then place down on a floured surface and spoon out the salmon filling about 1 inch apart along the sheet of pasta, being sure to leave space on one side of the sheet to fold over
Fold the pasta over on itself to wrap the filling up, then press down the pasta beside the filling and cut to make each piece of ravioli. Pinch to seal
Boil for a couple of minutes until soft
Chop the garlic, then melt the butter in a frying pan. Add a splash of pasta water, 1tbsp parmesan, capers, lemon juice and optional parsley
Add the pasta to the sauce, then serve with extra lemon zest and parmesan and enjoy!