Lomi Lomi Salmon Ravioli with Ginger Vinaigrette

Cooking Instructions

Process both kinds of salmon in a food processor just until a paste forms. Scrape into a bowl and stir in tomato, onion and salt.

Bring a 3- to 4-quart pot of water to boil.

Meanwhile assemble ravioli: Place a rounded teaspoon filling on each wrapper (you’ll need about 40). Fold over (ravioli should be half-moon shape) and seal edges with cornstarch mixture.

Reduce heat until water simmers. Add ravioli, return water to a simmer and cook about 1 minute. Pour into a colander to drain.

Place 5 ravioli on each plate. Drizzle with vinaigrette, sprinkle with sesame seeds and garnish with cilantro.

Fine as a first course too, just cut the serving size to three ravioli.