Salmon Ravioli with Lemon Dill Sauce

• Seafood

  • 16 oz Salmon

• Produce

  • 1 tbsp Chives, Fresh
  • 5 tbsp Dill, Fresh
  • 1 tbsp Lemon, zest
  • 2 tbsp Parsley
  • 2 Shallot
  • 1 tbsp Shallots

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 40 Wonton wrappers

• Dairy

  • 2 tbsp 4 oz. softened ricotta
  • 4 tbsp Butter
  • 1 Parmesan cheese

• Beer, Wine & Liquor

  • 3/4 cup White wine

Found on ethnicspoon.com

Description

Ingredients

• 40 wonton wrappers
• 16 oz. salmon
• ¼ cup white wine
• 2 Tbsp. lemon juice
• 1 Tbsp. fresh chives
• 1 Tbsp. fresh dill
• ½ tsp. salt
• 1 Tbsp. chopped shallots
• 4 oz. softened ricotta + 2 Tbsp.
• ¼ tsp. pepper
• 2 Tbsp. finely chopped parsley
• Sauce:
• 4 Tbsp. butter
• 1 Tbsp. olive oil
• 2 shallot diced
• ½ cup white wine
• 4 Tbsp. fresh dill
• 1 Tbsp. lemon zest
• Parmesan cheese for topping

Directions

• In a skillet steam the salmon in wine and lemon juice. Add chives, dill, salt and shallots. Cook for about 5 minutes on each side. Transfer to a bowl. Discard all but 2 tablespoons of the liquid. Allow the salmon to cool, then shred. Add the ricotta, pepper, and parsley, then using your hands or a wooden spoon mix thoroughly.
• Place water in a large pot and bring to a boil.
• While the water is heating up place a small amount of filling in the center of each wonton wrapper (about 1 Tbsp).
• Using your index finger moisten the edges of the wonton wrapper with water. Form a triangle by bringing two points together in a diagonal manner.
• When you have finished filling the won tons, allow them to sit for about 20 minutes so they can properly seal.
• Working in batches of 6-8 at a time work drop the ravioli into the boiling water and cook for about 5 minutes. Remove with a slotted spoon and place on a platter. Place in the oven to keep warm.
• Prepare the sauce by melting butter and olive oil. Toss in the shallots, and saute until translucent. Stir in the lemon juice and the dill.
• Remove ravioli from oven and pour sauce over them. Garnish with lemon zest.
• Top with Parmesan cheese