The recipe appeared in our healthy eating book Eat Well, Live Well, $34.99, which features more than 100 new recipes that encourage you to 'eat the rainbow'.
- 15 grams (½ ounce) dried porcini mushrooms
- 1/2 cup (125ml) boiling water
- 1 tablespoon olive oil
- 200 grams (6½ ounce) swiss brown mushrooms, chopped finely
- 1 clove garlic, crushed
- 100 grams (3 ounces) goat's cheese, crumbled
- 1 tablespoon fresh tarragon leaves, finely chopped
- 24 gow gee wrappers
- 1/3 cup (25g) grated parmesan
- 1 tablespoon fresh chervil leaves
- Tarragon brown butter
- 75 grams (2½ ounces) butter, chopped
- 1/4 cup (25g) walnuts, chopped
- 1 tablespoon tarragon leaves
- 1Place porcini in a heatproof bowl with the boiling water; stand for 15 minutes or until soft. Drain, reserving ¼ cup of the soaking liquid. Finely chop mushrooms.
- 2Heat oil in a medium frying pan over medium-high heat; cook swiss brown mushrooms, stirring, for 4 minutes or until soft. Add garlic; cook, stirring, for 1 minute or until fragrant. Stir in porcini and reserved soaking liquid; cook, stirring, for 5 minutes or until excess liquid is evaporated but mushrooms are still moist. Season to taste. Transfer mixture to a heatproof bowl; cool to room temperature. Reserve frying pan, without rinsing, for tarragon brown butter.
- 3Add goat's cheese and tarragon to cooled mushroom mixture; mix well.
- 4Place 12 gow gee wrappers on a clean work bench. Divide the mushroom mixture between wrappers. Dampen edges of wrappers with a little water; top with remaining wrappers, pressing edges to seal.
- 5Cook ravioli in a large saucepan of boiling salted water, in batches, for 2 minutes or until they float to the surface. Remove ravioli with a slotted spoon; place in a single layer on a tray. Cover to keep warm.
- 6Meanwhile, make tarragon brown butter.
- 7Serve ravioli topped with tarragon brown butter, parmesan and chervil. Season with freshly ground black pepper.
Tarragon brown butter
- 8Melt butter in reserved frying pan; add walnuts and tarragon. Heat gently until butter begins to turn a nutty brown colour. Transfer immediately to a small heatproof bowl or jug.
The filling can be made a day ahead.
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