Smoked Salmon Ravioli With Dill

1. 1

   In a small skillet cook the shallot in the butter over moderately low heat, stirring, until it is soft, transfer the mixture to a bowl, and let it cool.

2. 2

   Stir in the salmon, cream cheese, dill, chives, lemon juice, and salt and pepper to taste.

3. 3

   Stir until the filling is throughly mixed and chill the filling, covered, until well-chilled.

4. 4

   Put 1 won ton wrapper on a lightly floured surface, add 1 tablespoon of the filling in the center,brush the edges well, trim the excess dough around the filling.

5. 5

   Repeat with remainder of wrappers, then transfer to a dry kitchen towel, turning occasionally to let them dry slightly.

6. 6

   Bring a pot of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender.

7. 7

   (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm.

8. 8

   Arrange 3 of them on each of 4 heated plates.

9. 9

   Drizzle the ravioli with the melted butter and serve them with the sour cream and dill.

* Per serving · 4 servings · Values may vary.