Place semolina on a flat surface and make a funnel in the center. Add 2 eggs, saffron, and knead. Use flour as needed; knead for 5 minutes, adding a bit of water every minute until dough is well formed. Knead in 1 tsp of olive oil and roll flat into two separate sheets, set aside.
Divide Alaskan Cocktail mix into 12 portions and place evenly though out the dough sheet. Whisk 1 egg, brush onto the dough between the Cocktail Mix grid to act as a binder between the layers. Place second piece of dough on top. Using a large sized cutter, cut out individual raviolis..
In large pot boil water, add some salt and 1tsp of olive oil. Add ravioli to boiling water and cook for 5-7 minutes or until dough is cooked.
Put 2 eggs and sugar in a heat proof bowl over a saucepan of simmering water and stir till the sugar is dissolved. Add the lemon juice and rind, then the butter and whisk for about 20 minutes until the mixture is smooth and thick.
Arrange Rocket leaves on the plates, place 2 ravioli on top and pour the Lemon Butter dressing over.