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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  • 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


  • 1
    Finely 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.
  • 2
    Meanwhile, roast nuts in a large frying pan over medium heat about 5 minutes or until browned lightly. Chop coarsely.
  • 3
    Coarsely 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.
  • 4
    Place 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.
  • 5
    Working 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.
  • 6
    Drop 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.
  • 7
    Melt 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.
  • 8
    Serve ravioli topped with remaining watercress, bull's blood leaves, lemon zest and nuts.

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