Smoked salmon ravioli with sour cream and dill
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| ⅓ | cup | Finely chopped shallot |
| ½ | cup | Finely chopped smoked salmon (about 1/4 pound) |
| ¼ | cup | Cream cheese at room temperature |
| 2 | tablespoons | Minced fresh dill |
| 3 | tablespoons | Minced fresh chives |
| 2 | tablespoons | Fresh lemon juice |
| Salt and freshly ground pepper | ||
| 24 | Won ton wrappers (available at Asian markets and many supermarkets) thawed if frozen | |
| Melted butter, sour cream and minced fresh dill, as accompaniments | ||
Directions
FOR THE FILLING
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 (see above procedure). Serve the warm ravioli drizzled with the melted butter and topped with sour cream and minced fresh dill.
Yield: 4 servings
NOTES : (Adapted from a Gourmet Magazine recipe) Recipe by: Cooking Live Show #CL8839 Posted to MC-Recipe Digest V1 #523 by Angele Freeman <jfreeman@...> on Mar 19, 1997