MUSHROOM & GOAT’S CHEESE RAVIOLI WITH TARRAGON BROWN BUTTER

PREP + COOK TIME 40 MINUTES (+ STANDING & COOLING) SERVES 4

15g dried porcini mushrooms

½ cup (125ml) boiling water

200g swiss brown mushrooms,

chopped finely

1 tablespoon olive oil

1 clove garlic, crushed

100g goat’s cheese, crumbled

1 tablespoon finely chopped fresh tarragon leaves

24 gow gee wrappers

1/3 cup (25g) grated parmesan

1 tablespoon fresh chervil leaves

TARRAGON BROWN BUTTER

75g butter, chopped

¼ 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 porcini.

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 To make ravioli, place 12 gow gee wrappers on a clean work bench. Divide 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 the ravioli topped with tarragon brown butter, parmesan and chervil. Season with freshly ground black pepper.

TARRAGON BROWN BUTTER

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.