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1
In a small heavy 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.
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2
Stir in the salmon, cream cheese, dill, chives, lemon juice, and salt and pepper to taste, stirring until the filling is combined well and chill the filling, covered, for 1 hour, or until it is cold.
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3
Put 1 won ton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges well with water or egg wash.
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4
Put another won ton on top and press to seal around the edges.
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5
Trim the excess dough around the filling with a decorative cutter or sharp knife.
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6
Make won ton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a dry kitchen towel, and turn them occasionally to let them dry slightly.
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7
Bring a kettle 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.
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8
(Do not let the water boil vigorously once the ravioli have been added.)
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9
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.
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10
Arrange 3 of them on each of 4 heated plates.
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11
Drizzle the ravioli with the melted butter and serve them with the sour cream and the dill.
