Smoked Salmon Ravioli with Dill

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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