Fresh Sage and Goat Cheese Ravioli

• 6 ounces goat cheese
• 1/2 cup heavy cream
• 2 teaspoons finely chopped fresh sage, plus 6 small sage sprigs for garnish
• 1 medium shallot, finely chopped
• Salt and freshly ground pepper
• 24 gyoza wrappers
• Flour, for sprinkling
• Infused Vegetable Stock
• Pinch of cayenne pepper
• 1 stick plus 2 tablespoons (5 ounces) cold unsalted butter, cut into tablespoons

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

goat cheese, heavy cream, fresh sage, shallot, salt, gyoza wrappers, flour, vegetable stock, cayenne pepper, cold unsalted butter

Taken from www.foodandwine.com/recipes/fresh-sage-and-goat-cheese-ravioli (may not work)