Fresh Sage and Goat Cheese Ravioli

1. 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. 2

   On a lightly floured surface, make the ravioli: brush the edges of 4 gyoza wrappers with a wet brush.

3. 3

   Scoop 1 tablespoon of the goat cheese into the center of 2 wrappers and top each with a second one.

4. 4

   Press around the edges to seal, flattening the filling and pressing out as much air as possible.

5. 5

   Transfer to a lightly floured plate.

6. 6

   Repeat to make 10 more ravioli; sprinkle lightly with flour as you layer them on the plate.

7. 7

   Cover with a kitchen towel.

8. 8

   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.

9. 9

   Turn the heat to very low and whisk in the cold butter, a few pieces at a time.

10. 10

    remove the sauce from the heat and partially cover.

11. 11

    In a large deep skillet of boiling salted water, simmer the ravioli until translucent, about 2 minutes.

12. 12

    Using a slotted spoon, transfer the ravioli to paper towels to drain very briefly.

13. 13

    Arrange 2 ravioli on each of the 6 warmed small plates and spoon the sauce on top.

14. 14

    Garnish with the sage sprigs and serve at once.

* Per serving · 4 servings · Values may vary.