Chicken-Liver Ravioli

• 1/2 pound chicken livers, trimmed
• 1 shallot, thinly sliced
• 1 large garlic clove, thinly sliced
• 1 teaspoon chopped sage, plus 10 whole leaves
• 1/2 teaspoon chopped thyme
• 5 tablespoons balsamic vinegar
• 7 tablespoons unsalted butter
• Salt and freshly ground pepper
• 1 package wonton wrappers (48)
• All-purpose flour, for dusting
• 1/2 cup chicken stock or broth

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

chicken livers, shallot, garlic, sage, thyme, balsamic vinegar, unsalted butter, salt, wonton wrappers, flour, chicken

Taken from www.foodandwine.com/recipes/chicken-liver-ravioli (may not work)