Making Salmon/Dill Ravioli...Need Help with Binding...

So after perusing SE's talk threads... I decided to do a salmon/dill filled ravioli with a lemon beurre blanc sauce.

But I was wondering about the binding...I saw a bunch of ricotta binded ones...but is it possible to use egg/egg yolk? Would that be silly to do? I'm kind of a ravioli filling novice!


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