Ricotta and chive ravioli with brandy sage butter

olive oil for frying
10 cloves garlic
1 bunch sage, leaves picked
250g ricotta
100g persian fetta
1/3 cup grated parmesan
2 tbsp copped fresh oregano
1 bunch chives, chopped
Sea salt and pepper
275g packet gow gee wrappers
1/2 cup brandy
80g brandy
flaked parmesan to serve

1. fill a frypan with 2cm of olive oil, heat to medium-high and cook sage leaves, in batches for 10-20 secs until crisp and drain on paper towel. Cook upeeled cloves of garlic in oil for 5 mins until golden and drain on paper towel.
2. Squeeze flesh from 3 cooked garlic cloves, chop and put into a bowl with ricotta, fetta, parmesan, oregano and chives. Season with salt and pepper and stir until well combined.
3. Put 4 gow gee wrappers on a flat surface and place 1 tblsp of ricotta mixture in the centre of each one. Brush edges with water then top with another wrapper. Press edges together to seal. Use an 8cm cookie cutter to cut out ravioli shapes. Repeat with remaining mixture and wrappers.
4. Bring a large pot of water to the boil. Cook ravioli 4 at a time until they float. Keep warm.
5. Heat brandy in a frying pan until simmering. Add butter and stir until melted. Heat for 3-4 mins, until butter begins to brown. Remove from heat and stir in sage leaves and remaining garlic. Spoon sauce over ravioli and sprinkle with parmesan.