2 cups all-purpose flour
2 eggs, beaten
2 egg yolks
1 pound smoked salmon
1 cup heavy cream
2 tablespoons chopped chives
1 / 2 teaspoon black pepper
1 egg, beaten
16 ounces grated Gruyere
1 cup whipping cream
Pasta, place the flour in a mound on a smooth work area, creating a depression. Pour the beaten eggs and 2 2 egg yolks into the well, and slowly pull the flour into the eggs until everything is integrated. Finish kneading by hand, adding more flour if necessary to smooth. Spread the pasta in half and roll each half to power through the pasta roller until thin, 6 to adjust the machine. Spread out as many sheets of pasta as possible.
For smoked salmon mousse, smoked salmon and mashed 2 eggs until smooth. Gradually add 1 cup cream, chopped chives and pepper. Mix well.
To assemble the ravioli, prepare a smooth surface and floured. Add pasta and divide the smoked salmon mousse into 24 equal portions and place these portions two inches apart on a sheet of pasta. Brush the beaten egg to the dough between the mounds of salmon mousse and cover with another sheet of dough. Cut the ravioli separately and stored in the refrigerator or freezer until you are ready to use.
Put a large pot of lightly salted water to boil, add ravioli and cook for about 6 minutes. Drain well.
Meanwhile, add to each of eight plates firewall 1 oz Swiss cheese and 1 / 8 cup heavy cream. Broil until cheese is melted and add the ravioli and sprinkle with Swiss cheese 1 ounce over the top. Place under broiler until cheese browns slightly.
Serve the ravioli stuffed with hot dishes.