In a large bowl, combine the broccoli with the chilli flakes and drizzle over a little olive oil. Season the broccoli with salt and pepper and sauté in a hot pan until tender and slightly charred. Leave the broccoli to cool before roughly chopping and combining with the Chevin, flaked salmon and lemon juice. Refrigerate until needed. For the ravioli dough, sift the flour and add a good pinch of salt. On a flat surface, turn out the flour and make a well in the centre. Break in the eggs and, using a fork, work into the flour, eventually making a sticky dough. Dust the work surface with flour and knead the dough until it is smooth and elastic. Wrap the dough in clingfilm and leave to rest for half an hour. Halve the dough and keep one half wrapped in clingfilm to prevent it from drying out. Using a pasta machine or a rolling pin, roll out half the dough until you have a thin strip about 8cm wide. Spoon the chilled broccoli mixture along the pasta sheet, working in 10ml dollops spaced equidistantly to allow for an edge. Roll out the remaining pasta and gently drape over the broccoli dollops, cupping your hand around each pocket to press out any air.Seal the edges of the ravioli pockets with a brush of water and if desired, use a ravioli cutter to press out small pockets. Combine the basil pesto with a glug of olive oil in a large saucepan and warm through. Set a pot filled with salted water to boil. Once boiling, add a glug of olive oil and cook the ravioli in batches until al dente. Spoon the ravioli straight from the water to the saucepan – the starchy water will emulsify with the pesto and olive oil. Plate the pasta in warmed bowls and spoon over any extra pesto sauce. Add a grating of Parmesan and serve immediately!