Prepare the dough by making a fountain with the flour, place the eggs and yolks in the centre and with the help of a fork start kneading the dough, then continue with your hands; the dough must be kneaded until it reaches a homogeneous consistency, which will take about 10/15 minutes. Leave the dough to rest for a couple of hours in the fridge, covered with cling film. Prepare the meagre, sea bream, sea bass and pagro maggiore: with the thinner parts create the filling, while the thicker central parts create fillets. Prepare the filling for the ravioli by mincing the pagro maggiore and the sea bass, season with oil and lemon zest, chop the meagre and the sea bream, season with oil and anchovy filtering. Create the ravioli with a rolling pin (or a pasta machine), the thickness should be very thin. Place mounds of fish on top of the dough and close them to create ravioli. For the meagre tartare: cut the fish into cubes about half a centimetre and dress it with oil and anchovy salt. For the sea bream tartare: cut the fish into cubes and season it with oil and salt, do the same with the pagro maggiore and the sea bass. Cook in a pan over high heat with a drop of oil the pagro maggiore, the sea bream, the sea bass and the meagre. Cook the ravioli in plenty of salted water, drain and salted with butter and lemon zest. Serve the ravioli at the base of the plate, place the seared fish on top of the tartare and finally a drop of oil.