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1
In a nonreactive bowl, toss the livers, shallot, garlic, chopped sage, thyme and 1 tablespoon of the vinegar; refrigerate for 2 hours.
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2
In a medium skillet, heat 2 tablespoons of the butter.
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3
Add the livers and marinade and cook over moderately high heat, turning, until lightly browned, about 8 minutes.
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4
Scrape the mixture into a food processor and pulse until chopped.
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5
Add 1 tablespoon of the butter and puree until smooth.
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6
Season with salt and pepper.
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7
Scrape the puree into a resealable plastic bag and refrigerate until cooled slightly and firm, about 20 minutes.
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8
Snip off one corner of the bag.
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9
Arrange 4 wontons on a work surface and brush the edges with water.
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10
Pipe a rounded teaspoon of the liver onto each wrapper and fold the wrapper over to create a triangle.
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11
Press out any trapped air and press the edges to seal.
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12
Transfer the ravioli to a wax paperlined baking sheet, dusted with flour.
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13
Repeat with the remaining wrappers and filling.
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14
Bring a large pot of salted water to a boil.
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15
Add the ravioli and cook until al dente, 3 to 4 minutes.
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16
Drain and gently shake dry.
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17
Heat the remaining 4 tablespoons of butter in a large skillet.
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18
Add the sage leaves and cook over high heat until crisp, 4 minutes.
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19
Transfer the leaves to a plate.
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20
Add the remaining 1/4 cup of balsamic vinegar to the skillet and simmer until syrupy, 3 minutes.
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21
Add the chicken stock and bring to a boil.
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22
Add the cooked ravioli and gently stir to coat with the sauce.
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23
Transfer the ravioli and sauce to shallow bowls, crumble the fried sage on top; serve.
