One Saint-Honoré or Saint-André cheese, rind removed
3 tablespoons (45 ml) butter
1/4 cup (60 ml) white wine
1/2 cup (125 ml) chicken broth
1/4 cup (60 ml) 35% cream
Salt and pepper
Balsamic Vinegar Reduction
In a small saucepan, bring the vinegar to a boil. Reduce until syrupy, about 5 minutes. Set aside.
On a work surface, lay six squares of dough at a time. With a spoon, place about 5 ml (1 teaspoon) of cheese in the centre of each square. Brush the dough with a little water. Close the ravioli into triangles. Press around the dough to avoid trapping air bubbles and seal the ravioli. Repeat with the remaining ingredients.
In a large pot of salted boiling water, cook the ravioli in simmering water for 2 to 3 minutes. Drain and place on an oiled plate.
In a non-stick skillet, brown the ravioli on one side in the butter for about 2 minutes. Deglaze with the wine and reduce until almost dry. Add the broth and cream and heat through. Stir to combine. Divide the ravioli among four plates and drizzle with the balsamic reduction.