| SMOKED SALMON
(yields eight portions with three raviolis per portion)
(featured in Bon Appetit)
|2 c. flour|
2 egg yolks
|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, number 6 setting on the machine.|
|SMOKED SALMON MOUSSE|
|1 lb. smoked salmon|
1 c. chilled whipping cream
1/2 t. course ground pepper
|For the mousse, puree the smoked salmon and eggs together until smooth. Slowly add the cream, pepper, and chives.|
|1 lb. gruyere cheese|
1+ c. heavy cream
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 a 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 1oz. gruyere cheese and 1/8 c. cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1oz. more gruyere on top. Place this under a broiler until the cheese browns lightly.