• 4 thin slices of smoked salmon
• ¼ c. ricotta cheese
• ¼ tsp. sugar
• Pinch of sea salt
• Water chestnuts

Directions

Mix sugar and salt into the ricotta. With a small circular pastry cutter form eight circles out of the slices of salmon and place in two rows of four. Place a small amount of ricotta on four of the circles, forming the bottom of the ravioli. Place the remaining circles on the ricotta, forming the top of the ravioli. Invert the cutter and press down thus on the ravioli, making a gentle circular motion while applying a small amount of pressure downward to seal it. Pat dry the water chestnuts and dice; sprinkle on ravioli.