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Portobello mushroom and goat's cheese ravioli
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in a delectable dish of creamy mushroom, sage, and goat cheese pasta.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 375g portobello mushrooms, chopped
  • 2 cloves garlic, crushed
  • 150g goat's cheese
  • 60g sour cream
  • 20.00 ml chopped fresh chives
  • Sea salt and freshly ground black pepper
  • 40 gow gee wrappers
  • 75g butter
  • 20 fresh sage leaves
Instructions:
  • In a large frying pan over medium-high heat, heat half of the oil. Add mushrooms and cook for about 10 minutes, stirring occasionally, until they are very tender and most of their moisture has evaporated. Remove from the pan and let cool. In a medium bowl, mix together the mushrooms, garlic, goat's cheese, sour cream, and chives. Season to taste.
  • Fill one half of the wrappers with a spoonful of mushroom mixture. Moisten edges with water and cover each with another wrapper. Press down firmly to seal.
  • Heat butter and remaining oil in a medium frying pan over low heat until melted. Add sage leaves and cook until crisp. Use a slotted spoon to remove the leaves and set aside. Keep cooking the butter mixture until lightly browned.
  • In a large pot of boiling water, cook the ravioli in two batches for 3-4 minutes until tender. Drain well, then toss with butter in a pan. Divide the ravioli among 4 plates, drizzle with more butter, and top with crispy sage leaves and freshly ground black pepper. Serve promptly.

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