Recipes Fresh Sage and Goat Cheese Ravioli Be the first to rate & review! If the gyoza wrappers called for below are hard to find, use readily available wonton wrappers for these simple-to-assemble ravioli.Plus: Pasta Recipes and Tips By Food & Wine Editors Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 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 Directions In a small bowl, mash the goat cheese with 1/3 cup of the heavy cream, the chopped sage, shallot and salt and pepper. On a lightly floured surface, make the ravioli: brush the edges of 4 gyoza 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. 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. 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. Rate it Print