Ingredients

• 50g dried porcini mushrooms
• 1 1/2 cups (375ml) boiling water
• 20g butter
• 1 garlic clove, crushed
• 100g Swiss brown mushrooms, finely chopped
• 1 teaspoon finely chopped tarragon
• 250g fresh egg pasta sheets
• 1/2 cup (125ml) dry white wine
• 4 cups (1 litre) beef consomme
• Tarragon sprigs, to serve

Method

• Step 1 Place the porcini mushrooms in a heatproof bowl. Pour over the boiling water and set aside for 30 minutes to soak. Drain, reserving the liquid. Squeeze out excess liquid from the mushrooms.
• Step 2 Melt the butter in a large frying pan over high heat until foaming. Add the garlic, mushrooms and chopped tarragon and cook, stirring, for 2-3 minutes or until porcini and Swiss brown mushrooms are tender. Remove from heat. Season with salt and pepper and set aside to cool.
• Step 3 Place a pasta sheet on a clean surface. Use a small, sharp knife or serrated pasta wheel to cut into 5cm-wide strips. Place 2 teaspoonfuls of mushroom mixture at 3cm intervals along the strip. Lightly brush with water. Top with another strip and pinch the edges to enclose. Use a knife to cut into ravioli. Repeat with remaining pasta sheets and mushroom filling.
• Step 4 Place the wine in a large saucepan over high heat. Bring to a simmer. Cook for 1-2 minutes or until wine reduces by half. Add the beef consommé and porcini mushroom water and bring to a simmer. Add the ravioli and cook for 5 minutes or until tender.
• Step 5 Ladle the broth and ravioli among shallow bowls. Top with tarragon sprigs to serve.