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Goats’ Cheese and Herb Tortellini with Burnt Butter, Almonds and Currants
- Steps
- Ingredients
Ingredients
Goats' Cheese and Herb Tortellini
Almond and Currant Beurre Noisette
Fried Sage Leaves
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Steps
- For the tortellini dough, soak the saffron threads in hot water for 10 minutes.
- Place into the bowl of a stand mixer along with the flour and eggs. Using a hook attachment, mix on low speed until ingredients come together. Increase speed to medium and knead until dough is smooth and elastic, about 5 minutes.
- Shape into a ball, place into a bowl and cover with cling film. Chill in the fridge for 30 minutes.
- Pass dough through pasta machine through to setting 6 or two thirds of the original thickness. Cut the sheets of dough into 7cm squares. Cover with a clean damp cloth until ready to fill.
- Bring a large saucepan of salted water to the boil.
- For the filling, place goats’ cheese, crème fraiche, herbs, lemon zest, salt and pepper into a bowl and mix until thoroughly combined. Place 1 teaspoon filling into the centre of each square of pasta dough. Fold into tortellini shapes.
- Cook in the boiling water for 2-3 minutes. Remove from the water with a slotted spoon and place into warm serving bowls.
- For the Almond and Currant Beurre Noisette, place butter into a saucepan over medium heat and cook until almost brown. Reduce the heat to low. Add the currants and almonds and cook until the almonds are starting to caramelise and the currants are plump, approximately 5 minutes. Remove from the heat and season with salt.
- For the Fried Sage Leaves, place the oil and butter into a small saucepan over medium heat. Once melted and foamy, add the sage leaves and cook for about 30 seconds. Remove from the pan and set aside on paper towel to cool and crisp.
- To serve, spoon Almond and Currant Beurre Noisette over tortellini and top with Fried Sage Leaves.
