Goats Cheese and Pine Nut Tortellini with Roasted Red Pepper Coulis
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  • Prep time 60 '
  • Total time 110 '


  • Pasta dough:
  • 500 g "00" flour
  • 3 whole eggs
  • 6 yolks
  • 1 tsp salt
  • 1 tbsp olive oil
  • 2 tbsp water with a few strands of saffron (optional)
  • 1 medium egg to seal the edges of the tortellini
  • For the pepper coulis:
  • 10-12 large red peppers
  • 50 ml olive oil
  • 6 cloves garlic chopped
  • 2 sprigs of thyme
  • 450 g tin of plum tomatoes
  • 100 ml balsamic vinegar
  • 100 g brown sugar
  • 1 bay leaf
  • For the filling:
  • 300 g good quality goat's cheese
  • 150 g Philadelphia Original
  • 100 g toasted pine nuts
  • 4-5 sprigs of fresh basil, leaves removed
  • zest of 2 lemons
  • salt and pepper
  • Parmesan shavings, to serve


  • Start by making the pasta dough. Place the flour in a food processor and add the eggs and the yolks. Pulse a few times until all has combined. Add in the olive oil, water and salt. Pulse again and turn out onto the work surface.
  • Knead for a few seconds to bring all the dough together before wrapping in cling film and leaving to rest.
  • Make the coulis, by roasting the peppers over an open flame until blackened all over, place in a bowl and cover with cling film for a few minutes to allow the skins to steam off the peppers.
  • Once ready, remove the skins and slice the peppers, discarding the seeds.
  • Put the olive oil into a large pan, add in all the ingredients for the sauce and allow to simmer for 30-40 mins. Blitz in a food processor and season to taste.
  • Make the filling by crumbling the goat's cheese into a bowl with the Philadelphia; add the pine nuts, basil, and lemon zest. Season to taste.
  • Now, roll the pasta through a pasta machine until you get to the second thinnest setting, and the pasta is almost translucent.
  • Lay the pasta on a work surface dusted with flour and cut out 30 rounds with a 10cm cutter. Lay one tablespoon of the filling in the middle of the rounds. Brush the edges with egg wash, and fold rounds in half to make a crescent shape. Now fold in half again and make the two sides on the crescent meet and seal together to create your tortellini shape.
  • Cook the tortellini in plenty of boiling salted water for 3mins. Reheat the red pepper coulis and spoon a small amount into a bowl or plate, place the tortellini on top, add a couple of shavings of Parmesan and drizzle with olive oil.


Nutritional Information

Typical values Per recipe
Energy 25800.0 kj
Energy 6161.0 kcal
Fat 329.0 g
Carb 693.0 g
Protein 210.0 g
Saturated fat 118.0 g
Salt 12.5 g
Dietary fibre 52.0 g
Sugars 311.0 g