Mum requested that we recreated the seafood ravioli using wonton wrappers, once made at Easter about 10 years ago. We cobbled together a recipe by memory, and using Google. The end result turned out much better than expected!
Prawn and smoked salmon ravioli
=== FOR THE FILLING ===
2 tb Unsalted butter
1/3 c Finely-chopped shallot
1/2 c Finely-chopped smoked
-salmon;
Green prawn meat
1/4 c mascarpone at room temperature
2 tb Minced fresh dill
3 tb Minced fresh chives
2 tb Fresh lemon juice
Salt; to taste
Freshly-ground black pepper;
- to taste
24 Won ton wrappers (we used 80!)
Melted butter
Sour cream
Minced fresh dill
=== ACCOMPANIMENTS ===
Preparation
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, green prawn meat, mascarpone, 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 ofthe 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 (we didn’t do this).
Make won ton ravioli with the remaining wrappersand 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 sourcream and minced fresh dill.
