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1785 Inn & Restaurant
North Conway, New Hampshire
Smoked Salmon Raviolis
To make the pasta, place the flour in a mound on a smooth work area, creating a well in the center. Pour the beaten eggs and yolks into the well and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency.
Divide the pasta in half and roll out each half or feed through pasta roller until thin (# 6 setting on a machine). Assemble the raviolis on a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush egg wash on the pasta between the mounds of salmon mousse and cover with the other sheet of pasta. Cut raviolis apart and refrigerate or freeze until you are ready to use.
Bring large pot of lightly salted water to a boil, add raviolis and cook about 6 minutes. At the same time, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup cream. Heat under the broiler until the cheese melts, add the raviolis, and sprinkle 1 ounce more gruyere on top. Place this under a broiler until the cheese browns lightly.
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