Mushroom, dill and kingfish ravioli
( SERVES 4 )
Photo by Tamara West
Buy wonton wrappers at your Asian supermarket. You can buy thin and thick; I used thick. When turning them into ravioli experiment with different shapes and sizes, and adjust the amount of filling accordingly — there are no rules.
|1 clove||Garlic, crushed|
|1 Tbsp||Ginger, grated|
|1 to taste||Freshly ground black pepper|
|1 Tbsp||Olive oil|
|2 Tbsp||Red wine vinegar|
|1 splash||White wine|
|75 g||Goat's cheese|
|1 handful||Dill, or other finely chopped herbs such as parsley|
|1||Lime, zested and juiced|
|1 packet||Wonton wrappers|
|1||Kingfish, or other fresh fish|
- Finely chop and mushrooms. Add crushed garlic, grated ginger, salt, and some ground pepper.
- Heat olive oil in a frying pan and gently cook the mixture until fragrant (5 minutes). Add red wine vinegar and a good splash of white wine. Cook a further 5 minutes until mixture resembles a paste. Remove from heat and cool.
- Mix in goats cheese, herbs, the lime zest and juice, and season. Chill.
- Place a spoonful of mix into the centre of a wonton wrapper then add 1-2 thin slices of fish. Brush the edges with water, place another wrapper on top, squeeze out air around the filling, and press the edges together firmly to seal. Repeat to make enough to serve
- To cook. place ravioli into a pot of simmering salted water, and gently cook until they rise to the surface and are al dente (3-5 minutes). Remove with a slotted spook and drain on a clean tea towel. and serve in a bowl of fish or chicken broth.