Smoked salmon ravioli with sour cream

1/3 cup finely chopped shallot
2 tbsp unsalted butter
1/4 lb chopped smoked salmon
1/4 cup cream cheese room temp
2 tbsp minced fresh dill
3 tbsp minced chives
2 tbsp lemon juice
Won ton wrappers
Sour cream for garnish

1. Cook shallot in the butter until sort. Put in mixing bowl and let cool. Stir in salmon, cream cheese, dill, chives, lemon juice salt and pepper to taste, stirring till well combined, cover for 1 hour or until cold.
2. Put TBS of filling in center of wrapper, brush edges with water and cover with another wrapper. Seal and with fork, knife or decorative cutter for edges. Turn them to let dry but don't stack them or will stick together. Can freeze them at this point. I always wait till there frozen then put in zip locks.
3. Cook for 2 minutes in boiling water or until tender and floating to surface. Let them drain before putting on plate. Just drizzle melted butter over them and sour cream if you want then sprinkle minced dill over them for garnish and color.