Place a pot of water on the stove for the ravioli and bring to a boil.
Take the sliced salmon and separate into individual slices. Cut in long strips if they are large pieces. Now roll each strip tight on one side and looser on the opposite side so you create a rose/cone shape. Put the rolls on a plate and keep at room temperature. Ideally about 4 roses per person.
In a large sauté pan place the butter, garlic and shallots over medium heat. Cook the garlic and shallots until they are translucent and start to color. Add the peas and sauté for about 1 minute. Deglaze with vermouth or white wine and reduce until almost gone. Add the cream and turn to low.
Now place the ravioli in the water and cook for 1 minute under the recommendation on the package. Strain the pasta and then add the ravioli to the cream sauce.
Cook the ravioli in the cream sauce until the sauce reduces and coats the pasta.
Toss the ravioli with the chives and then place in bowls. Garnish with the tempered smoked salmon and enjoy!