Watercress and goat’s cheese ravioli
This light and fresh 'cheat's ravioli is made with gow gee wrappers.
- 45 mins preparation
- Serves 4
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Ingredients
- 3 medium lemons (420g)
- ⅓ cup (35g) walnuts
- 1 cup (120g) firmly packed trimmed watercress
- 80 grams butter
- 240 grams goat's cheese
- 1 egg, beaten lightly
- 275 grams round gow gee wrappers
- 50 grams bull's blood leaves
Method
- 1Finely grate rind from two lemons, you need 1½ tablespoons. Remove rind from remaining lemon with a zester (or cut rind into thin strips avoiding the white pith). Squeeze juice from lemons; you will need ¼ cup.
- 2Meanwhile, roast nuts in a large frying pan over medium heat about 5 minutes or until browned lightly. Chop coarsely.
- 3Coarsely chop ¾ cup of the watercress. Heat 20g (¾ ounce) of the butter in a large frying pan over high heat; cook watercress, stirring, about 30 seconds or until beginning to wilt.
- 4Place cooked watercress in a medium bowl with cheese, egg, 1 tablespoon of the rind and 1 tablespoon of the juice; toss to combine. Season to taste.
- 5Working with a few wrappers at a time, brush edges with water using a pastry brush. Place a heaped teaspoon of the cheese mixture in the centre of each wrapper. Fold wrappers in half to enclose pastry, pinching edges to seal.
- 6Drop ravioli into a large saucepan of boiling salted water in batches; simmer, uncovered, about 2 minutes or until wrappers are just transparent. Remove ravioli with a large slotted spoon; drain. Divide between warmed serving bowls.
- 7Melt remaining butter in a large frying pan over high heat until beginning to brown. Immediately stir in remaining rind and remaining juice. Season to taste. Spoon sauce over ravioli.
- 8Serve ravioli topped with remaining watercress, bull's blood leaves, lemon zest and nuts.