Mix the flour, semolina, tumeric and lemon zest together on a clean work surface or in a large bowl. Make a well in the center and add the eggs. With a fork, gradually mix the flour into the eggs until combined and then knead with your hands until the dough is smooth and pliable, but not sticky. Shape into a ball, wrap in clingfilm and let it rest for at least 30 minutes or up to 2 days.

Divide the dough into four pieces. Flatten the dough and dust each side with flour before placing it in your pasta machine. Set your machine to the widest setting and roll the pasta dough through. Turn up the setting on the machine by one and repeat the process until you get to number 10 (or follow your manufacturer's instructions) and your dough is almost wafer-thin. When the pasta sheet is rolled out, keep it under a moist towel so it does not dry out.

Use a 7cm (3 inch) round ravioli stamp or the rim of a glass to stamp out discs from the sheets of pasta. Brush a disc with a little egg white and place a heaping teaspoon of the filling in the center. Place another disc on top and gently press any air as you seal the edges of the raviolo. Place the ravioli on a tea towel or tray, sprinkled with semolina, and leave to dry for 10-15 minutes or cover with clingfilm and place in the refrigerator for one day.

When ready to cook, bring a large pot of salted water to the boil. Cook the pasta for 2-3 minutes, or until al dente. Sprinkle with pink peppercorns, tarragon, and lemon zest. Drizzle with rapeseed, olive oil or basil oil, sprinkle with salt and a squirt of lemon juice.