Portobello Mushroom and Goat's Cheese Ravioli

Ingredients

2 tablespoons	30 ml	extra virgin olive oil
375 g		portobello mushrooms, chopped
2 cloves		garlic, crushed
150 g		goat's cheese
60 g		sour cream
1 tablespoon	15 ml	chopped fresh chives
to taste		sea salt and freshly ground black pepper
40		gow gee wrappers
75 g		butter
20		fresh sage leaves

Heat half the oil in a large frying pan over medium/high heat. Add mushrooms, and cook, stirring occasionally for about 10 minutes, or until they are very tender and most of their moisture has evaporated. Remove from pan and cool. Combine mushrooms, garlic, goat's cheese, sour cream and chives in a medium bowl and season to taste.
Place a tablespoon of mushroom mixture into the centre of half of the wrappers. Brush edges with a little water and top each with a second wrapper. Press down firmly to seal edges.
Melt butter and remaining oil in a medium frying pan over low heat. Add sage leaves and cook until crisp. Remove leaves with a slotted spoon and set aside. Continue to cook butter mixture until it is lightly browned.
Cook ravioli in 2 batches, in a large pan of boiling water, for 3-4 minutes, or until tender. Drain well, transfer to pan with butter and toss to combine. Divide ravioli between 4 serving plates, drizzle with butter and sprinkle with crisp sage leaves and freshly ground black pepper. Serve immediately.