Rinse the kitchen herbs, shake dry and chop. Knead eggs, flour, salt, oil and chopped kitchen herbs at the beginning with the dough hook of the hand mixer, then with your hands. Wrap in plastic wrap and let rest in refrigerator for 1/2 hour.
Rinse salmon fillet, pat dry, cut into pieces and grind in a universal chopper or with the hand blender. Rinse dill, shake dry, chop and stir into the fish mixture with the crème, breadcrumbs, eggs fraîche and chopped dill. Season with salt and pepper.
Divide pasta dough into 4 parts, form each into a roll and pass through pasta machine several times. Tighten the rollers with each pass (to within 1 mm).
Spread small mounds of fish mixture evenly in rows on 2 sheets of dough. Brush egg white between the rows and around the edges to help the edges of the ravioli squares stick better. Place the remaining two pastry sheets on top and press well to smooth the edges and between the rows. Cut out squares with the pastry wheel. Form the ravioli in enough salted water, not boiling. When they rise to the surface, they are cooked.
Serve with tomato sauce and a light Italian white wine or Prosecco.