Mushroom and goat’s cheese ravioli

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.

  • 40 mins cooking (plus standing and cooling)
  • Serves 4
  • Print
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


  • 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.

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