Name: Smoked Salmon Ravioli with Sour Cream and Dill
Ingredients: 2 tb Unsalted butter; 1/3 c Finely chopped shallot; 1/2 c Finely chopped smoked salmon (about 1/4 pound); 1/4 c Cream cheese at room temperature; 2 tb Minced fresh dill; 3 tb Minced fresh chives; 2 tb 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

One of the worst injustices the church has perpetuated against its members is proclaiming a message of the evil of desire. God created us with a longing to be thrilled, hungry for the joy of being fascinated. Yet we have told people to stop wanting and to stop yearning; we’ve urged them to ignore, suppress, or anesthetize their desire for happiness. And, if such teachings should fail, we have worked hard to make them feel the sting of guilt and shame. All this will do is drive passion underground, so to speak, only to have it erupt at some moment of weakness when temptation offers a fleeting fulfillment.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy	Asian	Cooking liv, Import	1	Servings

INGREDIENTS

2	tb	Unsalted butter
1/3	c	Finely chopped shallot
1/2	c	Finely chopped smoked salmon (about 1/4 pound)
1/4	c	Cream cheese at room temperature
2	tb	Minced fresh dill
3	tb	Minced fresh chives
2	tb	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

INSTRUCTIONS

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@netusa1.net> on Mar 19, 1997

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