Prepare Ravioli Pasta Dough as directed.

Combine the goat cheese, dill, lemon juice, and lemon zest in a medium bowl until well blended. Chop the salmon into very small pieces, and stir into the goat mixture until combined. Wrap, and refrigerate until you are ready to fill the tortelli.

Place one of the 30-inch-long dough sheets on the work surface; drop rounded tablespoons of filling down the center length of the sheet, spaced about 2 inches apart. Very lightly brush another long sheet of dough with water, then place it on top of the bottom sheet (moistened side down), lining up the edges of the top and bottom. Press the top layer of dough to the bottom firmly, squeezing out any air pockets.

Cut between the mounds of filling to make 3-inch round tortellis. Pinch the edges of each tortelli to seal. Repeat with remaining sheets of dough. Save scraps of dough, keeping them covered; reroll into sheets, if necessary. Set aside the ravioli while making the sauce.

Bring the fish stock just to a boil in a saucepan over medium-high heat. Cook until it reduces to 1 cup, 8 to 10 minutes. Add the heavy cream, and bring to a boil. Meanwhile, mix the lemon juice and cornstarch in a small dish until the cornstarch dissolves. Whisk this into the cream mixture, and continue stirring until thickened, about 2 minutes. Remove from the heat, and stir in half the parsley and zest. Set aside.

Bring 6 quarts of salted water to a boil in an 8-quart saucepot over high heat. Slip the tortelli into the water a few at a time, stirring gently. Cook until the pasta rises to the surface and the edges are tender but still firm—about 5 minutes after the water returns to a boil. Remove the tortelli using a slotted spoon; drain well. Combine the tortelli and the sauce; divide the mixture among serving plates, and top with black pepper and the remaining parsley and zest.