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Goats Cheese and Pine Nut Tortellini with Roasted Red Pepper Coulis
with a few strands of saffron (optional)
to seal the edges of the tortellini
For the pepper coulis:
large red peppers
cloves garlic chopped
sprigs of thyme
tin of plum tomatoes
For the filling:
good quality goat's cheese
toasted pine nuts
sprigs of fresh basil
, leaves removed
zest of 2 lemons
salt and pepper
, 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.
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