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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.
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2
On a lightly floured surface, make the ravioli: brush the edges of 4 gyoza wrappers with a wet brush.
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3
Scoop 1 tablespoon of the goat cheese into the center of 2 wrappers and top each with a second one.
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4
Press around the edges to seal, flattening the filling and pressing out as much air as possible.
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5
Transfer to a lightly floured plate.
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6
Repeat to make 10 more ravioli; sprinkle lightly with flour as you layer them on the plate.
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7
Cover with a kitchen towel.
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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.
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9
Turn the heat to very low and whisk in the cold butter, a few pieces at a time.
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10
remove the sauce from the heat and partially cover.
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11
In a large deep skillet of boiling salted water, simmer the ravioli until translucent, about 2 minutes.
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12
Using a slotted spoon, transfer the ravioli to paper towels to drain very briefly.
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13
Arrange 2 ravioli on each of the 6 warmed small plates and spoon the sauce on top.
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14
Garnish with the sage sprigs and serve at once.
