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Photo of Mushroom and goat's cheese ravioli by WW

Mushroom and goat's cheese ravioli

Total Time
45 min
30 min
15 min
Have you ever tried goats cheese? Now is the time to stimulate your senses with a delicious combination of goats cheese and porcini mushrooms.


Wonton wrapper(s)

24 individual

Dried mushrooms

10 g

Olive oil

2½ tbs


1 whole, thinly sliced


2 clove(s), crushed


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


  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.


Dried porcini mushrooms are sold in packets in some supermarkets or from gourmet food stores. If unavailable, omit and add 2 tablespoons water with the wine in Step 3.