A restaurant-quality dish that will become your weeknight go-to. The filling can be made a day ahead, saving you time when you need it most.
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’.
Looking for more mushroom recipes or more ravioli?
Ingredients
Tarragon brown butter
Method
1.Place 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.
2.Heat 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.
3.Add goat’s cheese and tarragon to cooled mushroom mixture; mix well.
4.Place 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.
5.Cook 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.
6.Meanwhile, make tarragon brown butter.
7.Serve ravioli topped with tarragon brown butter, parmesan and chervil. Season with freshly ground black pepper.
Tarragon brown butter
8.Melt 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.
Note
