Mushroom and goat's cheese ravioli
6
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Have you ever tried goats cheese? Now is the time to stimulate your senses with a delicious combination of goats cheese and porcini mushrooms.
Ingredients
Wonton wrapper(s)
24 individual
Dried mushrooms
10 g
Olive oil
2½ tbs
Leek
1 whole, thinly sliced
Garlic
2 clove(s), crushed
Mushrooms
350 g, thinly sliced
Fresh thyme
2 tsp, finely chopped, plus extra whole leaves to garnish
Sweet-style white wine
¼ cup(s), (60ml)
Soft goat's cheese
80 g, crumbled
Instructions
1
Place porcini mushrooms in a small heatproof bowl. Cover with ⅓ cup (80ml) boiling water. Set aside for 10 minutes or until softened. Drain, reserving liquid. Finely chop mushrooms.
2
Meanwhile, heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Cook leek, stirring occasionally, for 5–6 minutes or until softened. Add garlic and mixed mushrooms and cook, stirring, for 4–5 minutes or until golden.
3
Add porcini mushrooms, reserved liquid, thyme and wine and bring to the boil. Reduce heat and simmer, uncovered, until liquid has evaporated. Season with pepper. Set aside to cool completely.
4
Stir goat’s cheese into mushroom mixture. Working with 1 at a time, spoon 2 teaspoons mushroom mixture into centre of each wonton wrapper. Brush edges with water and fold to enclose filling.
5
Cook ravioli in a large saucepan of boiling salted water for 2 minutes or until heated through and just tender. Drain. Drizzle ravioli with remaining oil and sprinkle with extra thyme. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.