Tortellini Of Goat’s Cheese, Apricots And Cardamom With M
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Starter | 8 | Servings | |
INGREDIENTS
| 340 | g | Saffron Pasta |
| 350 | g | Soft Lemony Goat's Cheese |
| such as Pantys | ||
| Gawn or Roubilliac | ||
| 55 | g | No-soak ready to eat Dried |
| Apricots | ||
| 12 | Green Cardamom Pods, seeds | |
| crushed | ||
| 2 | T | Freshly Chopped Chives |
| 2 | Lemons, zest | |
| 6 | Spring Onions, finely | |
| chopped | ||
| 1/4 | Sweet Red Pepper, finely | |
| diced | ||
| Salt & Freshly Ground Black | ||
| Pepper | ||
| 2 | Cloves garlic | |
| 4 | Good bunches of Mint | |
| 30 | g | Pine Kernels |
| 1/2 | t | Sugar |
| 1 | T | White Wine Vinegar |
| 150 | Extra Virgin Olive Oil | |
| Salt & Freshly Ground Black | ||
| Pepper |
INSTRUCTIONS
Make pasta and put to rest. Prepare filling. Trim and slice spring onions. Dice 1/4 of red pepper. Finely chop apricots. Crush cardamoms and remove seeds. Crush seeds. Grate zest from lemon. Mix spring onions, red pepper, apricots, cardamom seeds, lemon zest, fresh chives and goats cheese. Tortellini 5. Divide pasta into quarters. 6. Roll out thinly or use pasta roller set at Number 6. 7. Using a 2 1/2 inch plain tart cutter, cut out 5 circles per person. 8. Put a teaspoon of the mixture onto half of the pasta circle. 9. Moisten the edges with water and fold the pasta over the filling to form semi-circular shapes. Seal. 10. Take the two ends and wrap right over left. Twist and turn the ends underneath to form a little hat shape (chill well before cooking to set the shapes). 11. Repeat until you have 5 per portion. Stretch some cling film over a tray. Dust with flour and sit the tortellini on the film before fridging. 12. Cook briefly in boiling salted water for about 2 minutes until cooked "al dente". Drain well. Serve immediately with the mint pesto. Mint Pesto 13. Peel garlic. Strip mint leaves from stems. Puree all ingredients together in a blender or food processor until smooth. Season with salt and pepper to taste. Converted by MC_Buster. NOTES : Chef:Tessa Bramley Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 146
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 367.5mg
Potassium: 574.9mg
Carbohydrates: 27g
Fiber: 9.8g
Sugar: <1g
Protein: 9.8g