1 stick plus 2 tablespoons (5 ounces) cold unsalted butter, cut into tablespoons
How to Make It
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.
The ravioli can be refrigerated for up to 4 hours.
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