2 pieces stuffed salmon entrée (1/2 package)
1 tablespoon minced chives
2 tablespoons heavy cream
Salt and black pepper
1 egg, beaten
1 tablespoon water
1 package 3-inch-square
1 tablespoon butter, softened
Chopped tomatoes, for garnish
Lemon wedges, for garnish
Separate the stuffing from the salmon. Dice salmon into small pieces, about 3/8 inch.
In a bowl, combine diced salmon, stuffing, chives, heavy cream, and salt and pepper to taste.
In a separate bowl, mix egg with water.
On a clean surface or cutting board, lay out half of the wonton wrappers.
Brush 1/4 inch of egg wash around the edges of each square.
Place 1/2-1 tablespoon of the salmon mixture in the center of each wonton wrapper,
pressing down gently and leaving the wrapper edges exposed.
Top with remaining wonton wrappers and press to firmly seal the edges.
Place the ravioli in a pot of boiling water and cook for 5-7 minutes, or until tender.
Remove ravioli from the water and place in a bowl. Add softened butter and toss to coat.
Garnish with chopped tomatoes and lemon wedges.
Serve immediately. Makes 4-5 servings.