TEST
KITCHEN
NOTES
GowGeewrappersare
availableintherefrigerator
sectionofsupermarkets.
Theyarea greatshortcut
forhomemadepastaravioli.
Youcanmakethefilling
a dayahead,butdon’t
pre-filltheravioliasthey
maygosoggyinthe
fridge overnight.MUSHROOM& GOAT’S
CHEESERAVIOLI WITH
TAR R AGO N BUTTER
PREP+ COOKTIME 40 MINUTES (+ STANDING
&COOLING)SERVES 4
15gdriedporcinimushrooms
½ cup(125ml)boilingwater
1 tablespoonoliveoil
200gswissbrownmushrooms,
choppedfinely
1 clovegarlic,crushed
100ggoat’scheese,crumbled
1 tablespoonfinelychopped fresh
tarragonleaves
24 gowgeewrappers
⅓ cup(25g)gratedparmesan
1 tablespoonfreshchervil leaves
TARRAGONBUTTER
75gbutter,chopped
¼ cup(25g)walnuts,chopped
1 tablespoontarragonleaves
1 Placeporciniina heatproofbowl
withtheboilingwater;standfor
15 minutesoruntilsoft.Drain,
reserving¼cupofthesoaking
liquid.Finelychopmushrooms.
2 Heatoilina mediumfryingpanover
medium-highheat;cookswissbrown
mushrooms,stirring,for4 minutesor
untilsoft.Addgarlic;cook,stirring,
for 1 minute or until fragrant. Stir in
porciniandreservedsoakingliquid;
cook,stirring,for5 minutesoruntil
excessliquidis evaporatedbut
mushroomsarestillmoist.Seasonto
taste.Transfermixturetoa heatproof
bowl;cooltoroomtemperature.
Reservefryingpan,without rinsing,
fortarragonbutter.
3 Addgoat’scheeseandtarragonto
cooledmushroommixture;mixwell.
4 Place 12 gowgeewrapperson
a cleanworkbench.Dividethe
mushroommixturebetweenwrappers.
Dampenedgesofwrapperswitha little
water;topwithremaining wrappers,
pressingedgestoseal.
5 Cookravioliina largesaucepanof
boilingsaltedwater,inbatches,for
2 minutesoruntiltheyfloattothe
surface.Removeravioliwitha slotted
spoon;placeina singlelayeron
a tray.Covertokeepwarm.
6 Meanwhile,maketarragonbutter.
7 Serveraviolitoppedwithtarragon
butter,parmesanandchervil.Season
withfreshlygroundblackpepper.TARRAGONBUTTER
Meltbutterinreservedfryingpan;add
walnutsandtarragon.Heatgentlyuntil
butterbeginstoturna nuttybrown
colour.Transferimmediately to a small
heatproof bowl or jug.24 #COOKWITHTHEWEEKLY