Name: Goats's Cheese And Hazlenut Tortellini
Ingredients: 335 g Frehsly made saffron pasta; (12oz); 335 g Soft curmbly goat's cheese; such as Roubilliac; ; or Panty's Gawn; ; (12oz); 55 g Hazelnuts; roasted, skins; ; rubbed off and; ; chopped (2oz); 12 Green cardamom pods; seeds removed and; ; crushed; 2 tb Chopped chives; Zest from 2 lemons and juice of 1 lemon; 8 Spring onions; finely chopped; 1/2 Sweet red pepper; finely chopped; 1/2 Yellow pepper; finely diced; Freshly ground salt and black pepper; 55 g Ripe blackberries; (2oz); 1 tb Blackberry; or raspberry; ; vinegar; 1 ts Icing sugar; 150 ml Extra virgin olive oil; (1/4 pint); 1 lg Spri fresh rosemary; Freshly ground salt and black pepper; Freshly chopped chives

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Tessa’s, Tastebuds	1	servings

INGREDIENTS

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

INSTRUCTIONS

BLACKBERRY DRESSING
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 no.1 down to no.6. 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:
1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 30
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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