With gow gee wrappers, its easy to make tortellini for this soup. Just fill them with the cheesy mushroom filling and enjoy.
- Heat half the oil in a non-stick frying pan over medium heat. Add the garlic and cook for 30 seconds. Add the mushroom and cook for 2 minutes or until soft. Transfer to a sieve over a heatproof bowl. Set aside for 20 minutes to drain and cool. Reserve the mushroom liquid.
- Combine the mushroom mixture, ricotta, thyme leaves and parmesan in a bowl. Taste and season with salt and pepper. Place a gow gee wrapper on a clean work surface. Place 2 level teaspoonfuls of the mushroom mixture in the centre of the wrapper. Brush the edges with water. Fold in half and pinch the edges together to enclose filling. Place on a tray. Repeat with the remaining mushroom mixture and gow gee wrappers to make 18 tortellini. Place tortellini in a single layer on the tray.
- Heat the remaining oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 10 minutes or until golden. Stir in the stock and reserved mushroom liquid.
- Bring the stock mixture to the boil. Add the tortellini and extra mushroom and return to the boil. Cook for 5 minutes or until tender. Divide among serving bowls and top with the thyme sprigs. Serve immediately.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set