Have a large table or cutting board cleaned and ready to make the fresh pasta. Keep a clean towel next to you to rest the ravioli.
In a large wooden board (or a large bowl) put all the flour creating kind of a mountain, make a hole in the center and break the eggs in. Add a pinch of salt and with a fork start mixing the eggs slowly.
Still mixing with the fork, add the flour to the eggs a little bit at a time until it gets all mixed up together.
When you've added already most of the flour and it becomes hard to mix with the fork, get your hands dirty! Mix well with your hands until it becomes a uniform dough, add some more flour to the board if necessary and knead for 10-15 minutes until the dough becomes smooth and elastic.
Now cover the dough in plastic wrap and set aside to rest for 10-15 minutes. Just enough time to make the filling.
For the Filling
Finely chop the smoked salmon and mix it with the ricotta in a bowl. Season with salt and pepper and add the finely chopped parsley. Cover the bowl with plastic wrap and set it aside in the fridge.
To make the Ravioli
Remove the plastic wrap and cut the dough into 4 equal parts. Take one and cover the others again with the plastic wrap.
With a rolling pin or pasta machine, roll the dough until it gets really thin, almost translucent.
Proceed with the same process also for the rest of the dough.
With a teaspoon or a sac-a-poche place the filling in the center, brush with water around the filling and cover with the other pasta sheet. Pinch with your finger starting from one side and slowly all around to also remove the air from inside the ravioli.
Cut the ravioli, then press again the edges with your fingers to make sure they're well stick together and then set the ravioli aside on the clean cloth to rest. Proceed with the same process for the rest of the pasta.
Bring to boil a large pot of salted water, then toss the ravioli slowly one by one being careful not to open them.
Let them cook about 3-4 minutes (the cooking time mostly depends on the thickness of your pasta. Taste one to make sure is al dente).
Meanwhile in a pan bring to simmer the cream and squeeze in it the lemon juice, season with salt and pepper.
When the ravioli are cooked, add them to lemon cream sauce and finally add the chopped chives and parsley.
Add some pink peppercorns on top for extra bold flavor.