Bbq Chicken and Goat Cheese Ravioli

For the filling, mix the ingredients together.I tend to work in 4's - place each wonton wrapper down and spoon a heaping teaspoon of filling into the middle.

With your finger wet the outside perimeter with a touch of water and lay another wonton wrapper over top.

Be sure to press firmly and try to remove as much air as possible.

Continue until all of your filling is gone.I like to nicely cut the excess off the wrappers so that I have neat pillows but you don't have to.You'll want to start your sauce around the same time as are getting your boiling water ready.The raviolis should only take a few minutes (they will float to the top once ready)For the sauce, in a teaspoon of oil fry the shallots for about a minute or two.

Pour in your chicken stock and add the sage.

Reduce the liquid to nearly half.

Add in your cream and pepper.By the time your raviolis are ready your sauce should coat the back of a spoon.