Step 1

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 2 Tbsp of the liquid to the salmon. Add the ricotta, pepper, and parsley, then using your hands or a wooden spoon mix thoroughly.

Step 2

Place water in a large pot and bring to a boil.

Step 3

While the water is heating up place a small amount of filling in the center of each wonton wrapper (about 1 Tbsp).

Step 4

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.

Step 5

When you have finished filling the won tons, allow them to sit for about 20 minutes so they can properly seal.

Step 6

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.

Step 7

Prepare the sauce by melting butter and olive oil. Toss in the shallots, and sauté until translucent. Stir in the lemon juice, white wine and the dill.

Step 8

Remove "ravioli" from oven and pour sauce over them. Garnish with lemon zest.

Step 9

Top with Parmesan cheese