In a large bowl, combine flour and salt. Add the eggs, stirring gently until the mixture forms a cohesive ball. Knead the dough for about 5 minutes until smooth and elastic. Wrap in plastic wrap and refrigerate for 1 hour.

Boil and peel the potatoes until fork-tender. Allow them to cool slightly, then mash them. Mix in the chopped dill, minced garlic, goat cheese, and a pinch of salt until creamy.

Roll out the chilled dough to about 1/8 inch thick. Cut into squares, approximately 3 inches each.

Place 1 tablespoon of filling in the center of each dough square. Brush water around the edges, place another square on top, and seal firmly to avoid leaks.

Bring a pot of salted water to a gentle boil. Add ravioli, cooking for 6-8 minutes until soft and floating. Drain carefully.

For extra flavor, heat butter in a skillet over medium heat and fry cooked ravioli on both sides until golden brown. Serve with sour cream or your choice of sauce.