WHITE MUSHROOM & GOAT’S CHEESE RAVIOLI WITH TARRAGON BROWN BUTTER

PREP TIME 15 MINS | COOK TIME 25 MINS (+ STANDING & COOLING) | SERVES 4

INGREDIENTS

15g dried porcini mushrooms

125ml boiling water

1 tbsp olive oil

200g Swiss brown mushrooms, finely chopped

1 clove garlic, crushed

100g goat’s cheese, crumbled

1 tbsp finely chopped fresh tarragon leaves 24 gow gee wrappers

25g grated Parmesan

1 tbsp fresh chervil leaves

TARRAGON BROWN BUTTER

75g butter, chopped 25g walnuts, chopped 1 tbsp tarragon leaves

METHOD

Place porcini in a heatproof bowl with the boiling water; stand for 15 mins or until soft. Drain, reserving ¼ cup of the soaking liquid. Finely chop mushrooms.

Heat oil in a medium frying pan over mediumhigh heat; cook swiss brown mushrooms, stirring, for 4 mins or until soft. Add garlic; cook, stirring, for 1 minute or until fragrant.

Stir in porcini and reserved soaking liquid; cook, stirring, for 5 mins 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.

Add goat's cheese and tarragon to cooled mushroom mixture; mix well.

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. Cook ravioli in a large saucepan of boiling salted water, in batches, for 2 mins 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.

Meanwhile, make 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. Serve ravioli topped with tarragon brown butter, parmesan and chervil. Season with freshly ground black pepper.