Pulse scallops in a food processor until minced.
Gradually add cream until smooth and stir in salmon, herbs, and lemon juice.
Whisk soy sauce, sesame oil, balsamic vinegar, and ginger for the dressing.
Roll out pasta dough to the thinnest setting and cut into 24 rounds.
Place portions of salmon mixture onto 12 rounds and brush edges with egg.
Top with remaining rounds, seal edges, and trim with a cutter.
Boil ravioli in salted water with oil for 4 minutes then drain.
Wilt spinach in olive oil for 2 minutes and season with salt and pepper.
Plate ravioli over spinach and drizzle with dressing and garnish.