For the pasta: Knead the wheat and rye flour with 200 ml (approximately 3/4 cup) of water and a pinch of salt until a workable, smooth dough forms. The dough should not be too soft. Wrap it in cling wrap and let sit for 30 minutes.
For the filling: Scrub the potatoes and boil in salt water for about 25 minutes. Peel and press through a potato ricer and let sit until all the water has evaporated. Mix with the cottage cheese, chives, parmesan and grappa. Season with salt and pepper.
Run the dough through a pasta machine or roll out on a floured surface. Cut out about 8 cm (approximately 3 inches) circles. Put a teaspoon of filling on the dough circles. Folded in half and press the edges together. Press firmly with a fork. Allow to dry for about 1 hour.
Place the ravioli in salt water for about 5 minutes. Simmer until they all float to the top.
Sauté the shallots in hot butter with the walnuts. Gently add the drained ravioli and stir. Place into preheated bowls, top with the mountain cheese as desired and serve immediately.