Prep 1 hr
Cook 20 mins
Adapted from Gourmet Magazine. A different twist to ravioli fillings. Posted by request.
- 1⁄3 cup finely chopped shallot
- 2 tablespoons unsalted butter
- 1⁄2 cup finely chopped smoked salmon (about 1/4 pound)
- 1⁄4 cup cream cheese, at room temperature
- 2 tablespoons minced fresh dill
- 3 tablespoons minced fresh chives
- 2 tablespoons fresh lemon juice
- salt and pepper
- 24 wonton wrappers, thawed if frozen
- melted unsalted butter, for sauce
- sour cream, for garnish
- minced fresh dill, for garnish
- 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.
- Stir in the salmon, cream cheese, dill, chives, lemon juice, and salt and pepper to taste.
- Stir until the filling is throughly mixed and chill the filling, covered, until well-chilled.
- 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.
- Repeat with remainder of wrappers, then transfer to a dry kitchen towel, turning occasionally to let them dry slightly.
- 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.
- (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.
- Arrange 3 of them on each of 4 heated plates.
- Drizzle the ravioli with the melted butter and serve them with the sour cream and dill.