Bring the chicken stock to a boil in a small saucepan and reduce the heat slightly; boil until reduced to 1/2 cup. Split the cucumbers and remove the seeds. Puree them in a food processor along with 2 teaspoons fresh dill. Add them to the chicken stock, whisk well, and stir in the half cup of cream. Keep warm until serving time.
Cut up the salmon and place it in a food processor along with the pepper, remaining teaspoon of fill, and remaining 2 tablespoon cream. Puree until smooth. Roll out half the pasta dough into a 12x24 inch rectangle. Drop 1 teaspoon of salmon filling at intervals approximately 3 inches apart. Roll out remaining dough and cover salmon. Press firmly to seal between fillings. Cut with a knife or pastry cutter. Drop the ravioli into boiling salted water and cook for approximately 5 minutes. Serve warm, with the sauce.
