• 7 oz  flour
• 2  eggs
• 1/2 tsp  olive oil 
• 1 pinch salt  
• 1  Saint Marcellin  
• 3 1/2 oz  grated Gruyere 
• 1  egg
• 1/2 oz  butter 
•  salt  
•  pepper 
•  egg white (optional)

For the dough (flour, 2 eggs, olive oil, salt)
Mix all the dough ingredients, adding flour slowly. Mix with your hands for 10 minutes or until it is soft and smooth. Gather the dough into a ball and allow it to settle for 1 hour, covered with plastic wrap.

For the filling (St Marcelin, Gruyere,1 egg, butter, salt and pepper)
Mix all filling ingredients well with a fork. After 1 hour, roll the dough and cut into and equal number of small squares. Using half the squares, place the filling in the middle of each. Cover with a second slice of dough and press around edges.
Spread egg white with a pastry brush. Boil ravioli in salted water for 8 minutes.