Smoked Salmon Ravioli With Sour Cream And Dill

Recipe Ingredients

		For The Filling
2 tablespoons	30ml	Unsalted butter
1/3 cup	48g / 1.7oz	Finely-chopped shallot
1/2 cup	73g / 2.6oz	Finely-chopped smoked salmon - - (abt 1/4 lb)
1/4 cup	59ml	Cream cheese - at room temperature
2 tablespoons	30ml	Minced fresh dill
3 tablespoons	45ml	Minced fresh chives
2 tablespoons	30ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
24		Won ton wrappers - thawed if frozen
		(available at Asian markets and many
		Supermarkets)
		Accompaniments
		Melted butter
		Sour cream
		Minced fresh dill

Recipe Instructions

In a small skillet melt the butter over moderate heat and cook the shallots, stirring, until soft. Transfer to a bowl and let cool. Stir in the salmon, cream cheese, dill, chives, lemon juice, salt and pepper, mixing well to combine and chill, covered, for 1 hour.

Prepare the won ton ravioli: Place 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 with water. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a decorative cutter or sharp knife. 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.

Bring a pot of 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 no let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to paper towels to drain and keep them warm.

Serve the warm ravioli drizzled with the melted butter and topped with sour cream and minced fresh dill.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8839 broadcast 03-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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