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1
Melt the butter in a small saucepan over medium heat, stirring occasionally, until the butter begins to brown and smells nutty, about 8 minutes.
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2
Add the apple cider, cinnamon, star anise, peppercorns and salt; bring to a simmer and cook until the liquid has reduced to 2/3 cup, about 20 minutes.
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3
Strain and keep warm.
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4
Lay a wonton wrapper on a work surface (Keep the remaining wrappers under a damp towel to prevent them from drying out.)
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5
Place two fig halves, a few crumbles of Gorgonzola and a sprinkling of nuts just off center on the wonton.
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6
Brush the edges of the wrapper with egg; fold one half over the filling to make a triangle and press the edges to seal.
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7
Transfer the ravioli to a plate and cover with a damp towel.
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8
Repeat until all of the wonton wrappers are filled.
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9
Heat 1/4 inch of grapeseed oil in a large skillet over medium heat.
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10
One by one, add the ravioli to the oil; work in batches to avoid crowding the pan.
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11
Cook for 2 minutes on the first side, or until golden brown.
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12
Flip and cook for an additional 2 minutes, until golden brown all the way around.
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13
Remove the ravioli to a paper towel-lined plate and keep warm.
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14
Serve warm with the apple cider brown butter on the side for dipping.
