Goats's cheese and hazlenut tortellini

Yield: 1 servings

Measure Ingredient
335 grams Frehsly made saffron pasta; (12oz)
335 grams Soft curmbly goat's cheese; such as Roubilliac
\N \N ; or Panty's Gawn
\N \N ; (12oz)
55 grams Hazelnuts; roasted, skins
\N \N ; rubbed off and
\N \N ; chopped (2oz)
12 \N Green cardamom pods; seeds removed and
\N \N ; crushed
2 tablespoons Chopped chives
\N \N Zest from 2 lemons and juice of 1 lemon
8 \N Spring onions; finely chopped
½ \N Sweet red pepper; finely chopped
½ \N Yellow pepper; finely diced
\N \N Freshly ground salt and black pepper
55 grams Ripe blackberries; (2oz)
1 tablespoon Blackberry; or raspberry
\N \N ; vinegar
1 teaspoon Icing sugar
150 millilitres Extra virgin olive oil; (1/4 pint)
1 large Spri fresh rosemary
\N \N Freshly ground salt and black pepper
\N \N Freshly chopped chives


Make the dressing first for the flavours to blend. Liquidise blackberries with the vinegar and sugar. Pass through a fine sieve into a jug and add the olive oil. Season generously. Bruise the rosemary stem to release the flavour and submerge in the dressing. Warm gently to serve. Just before serving remove the rosemary and add a handful of freshly chopped chives.

Make pasta and put to rest in the fridge.

Prepare the filling: Mix all the ingredients together, season and taste.

Divide the pasta into quarters and roll out a piece at a time using the pasta roller progressively ser from no⅒ down to no⅗. Using a large plain cutter, cut out 3 circles per person. Put a good spoonful of the mixture onto half of each circle. Moisten the edges with water and fold the pasta over the filling to form semi-ciruclar shapes. Seal the edges. Take the two ends and wrap right over left. Twist and turn ends underneath to form a little hat shape. Chill well to set the shapes.

Cook briefly in boiling water for about 2 minutes until cooked 'al dente'.

Drain well on folded tea towel. Serve immediately with the warm dressing poured over.

Converted by MC_Buster.

Per serving: 1459 Calories (kcal); 153g Total Fat; (91% calories from fat); 7g Protein; 24g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 3 Vegetable; 0 Fruit; 30½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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