Mushroom and goat’s cheese ravioli

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

Meanwhile, make tarragon brown butter.

Step 7

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

Step 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.