For the apple cider glaze:
Put the apple cider in a large saute pan over high heat. Once apple cider has reduced by 1/2 and has achieved thick syrup consistency, add the black pepper, stir, and set aside.
For the wonton ravioli:
In a tall-rimmed saute pan bring heavily salted water to a boil. Reduce the heat slightly to a gentle boil.
For the wonton filling:
Put the ground turkey, ground pork, Asiago cheese, minced shallot, minced garlic, sage, and black pepper, in a large bowl and mix well to incorporate.
To assemble the wonton ravioli:
Put a wonton wrapper on a clean dry working surface and brush the entire wrapper with egg wash. Keep the remaining wonton wrappers covered while working to prevent them from drying out.
Put 1 tablespoon meat mixture in the center of 30 wonton wrapper. To cover, gently stretch another wonton over top, connecting the edges of the wrappers, press to secure. Gently lift, cup hands over filling to release any air inside, pinch around the rim to secure and put on a dry tray. Repeat with remaining wontons.
To cook the wontons:
Gently put 5 wontons in the boiling water, turn over half way though cooking and remove once the meat is cooked and no longer pink, approximately 5 minutes.
To serve the wonton ravioli:
Put the wonton ravioli in a large bowl, drizzle with the apple cider glaze, put on a serving dish and garnish with chopped fresh chives. Serve with Carrot and Fennel Salad with White Wine Dressing, recipe follows.
Recipe courtesy of Roger Mooking