Fresh Sage and Goat Cheese Ravioli

If the gyoza wrappers called for below are hard to find, use readily available wonton wrappers for these simple-to-assemble ravioli.

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  • Servings: 6

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  • 6 ounces goat cheese
  • 1/2 cup heavy cream
  • 2 teaspoons finely chopped fresh sage, plus 6 small sage sprigs for garnish
  • 1 medium shallot, finely chopped
  • Salt and freshly ground pepper
  • 24 gyoza wrappers
  • Flour, for sprinkling
  • Infused Vegetable Stock
  • Pinch of cayenne pepper
  • 1 stick plus 2 tablespoons (5 ounces) cold unsalted butter, cut into tablespoons

How to make this recipe

  1. In a small bowl, mash the goat cheese with 1/3 cup of the heavy cream, the chopped sage, shallot and salt and pepper.

  2. On a lightly floured surface, make the ravioli: brush the edges of 4 <em>gyoza</em> wrappers with a wet brush. Scoop 1 tablespoon of the goat cheese into the center of 2 wrappers and top each with a second one. Press around the edges to seal, flattening the filling and pressing out as much air as possible. Transfer to a lightly floured plate. Repeat to make 10 more ravioli; sprinkle lightly with flour as you layer them on the plate. Cover with a kitchen towel.

  3. In a small saucepan, combine the Infused Vegetable Stock with the remaining heavy cream, 1/4 teaspoon talt and the cayenne and simmer until reduced to 1/2 cup, about 10 minutes. Turn the heat to very low and whisk in the cold butter, a few pieces at a time. remove the sauce from the heat and partially cover.

  4. In a large deep skillet of boiling salted water, simmer the ravioli until translucent, about 2 minutes. Using a slotted spoon, transfer the ravioli to paper towels to drain very briefly. Arrange 2 ravioli on each of the 6 warmed small plates and spoon the sauce on top. Garnish with the sage sprigs and serve at once.

Make Ahead

The ravioli can be refrigerated for up to 4 hours.

Published February 1996

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