1/3 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 cup finely chopped smoked salmon (about 1/4 pound)
1/4 cup cream cheese at room temperature
2 tablespoons minced fresh dill
3 tablespoons minced fresh chives
2 tablespoons fresh lemon juice
Salt and pepper
24 won ton wrappers, thawed if frozen
Water or egg wash
Melted unsalted butter, for sauce
Sour cream, for garnish
Minced fresh dill, for garnish

In a small heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is soft, transfer the mixture to a bowl, and let it cool. Stir in the salmon, cream cheese, dill, chives, lemon juice, and salt and pepper to taste, stirring until the filling is combined well and chill the filling, covered, for 1 hour, or until it is cold.
Put 1 won ton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges well with water or egg wash. Put another won ton on top and press to seal around the edges. Trim the excess dough around the filling with a decorative cutter or sharp knife. Make won ton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a dry kitchen towel, and turn them occasionally to let them dry slightly.

Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm. Arrange 3 of them on each of 4 heated plates. Drizzle the ravioli with the melted butter and serve them with the sour cream and the dill.