Goats Cheese Tortellini with Prawns & Burnt Butter

Cook Time 1 hour plus resting

Servings 2-4

Ingredients

Pasta 

200g type 00 pasta flour 

2 whole eggs (55g) 

1 yolk 

Pinch of sea salt 

Filling (makes 30 pc)

300g soft goats cheese 

Zest of 1 lemon 

2 sprigs flat parsley, chopped 

Cracked pepper 

Egg white, to seal 

Sauce 

50ml olive oil 

1 clove garlic, finely sliced 

1 tsp salted capers, rinsed 

20  large green prawns, peeled, deveined, tail on 

100g Butter 

¼ bunch sage, leaves picked 

Squeeze of lemon juice 

Garnish 

50g pine nuts, toasted 

Micro cress or chives 

Grated parmesan 

Prawn oil, to finish (optional) 

Method

Combine the flour, eggs and salt in a food processor. Process until mixture forms a ball. Remove dough from the processor, knead briefly on a lightly floured bench until smooth. Wrap in cling film and rest at room temperature for an hour.

For the filling, combine the goats cheese, zest, parsley and cracked pepper and mix until smooth. Spoon into a piping bag.

Divide the pasta dough into quarters. Flatten each piece into a disk and pass through the pasta machine on the widest setting. Fold the pasta in half, lengthways and repeat without changing the roller settings.

Continue to feed through the machine, reducing the width of the roller each time, until you are on the narrowest setting – the pasta should be almost see-through.

Using a 9 cm plain, round cutter, stamp out circles and pipe a little of the goats cheese into the centre of a circle. Brush with egg white then fold the sides over the filling to make a semi-circle and press the edges together to seal.

Bring the edges together and press them to form the tortellini. Cook the tortellini in boiling salted water for 4 - 5 minutes or until pasta is al dente.

In a large frying pan, gently heat the olive oil, garlic and capers.

Increase the heat, add the prawns, butter and sage and cook until the butter is slightly caramelised and the prawns are cooked. Season and add a squeeze of lemon juice.

Add the cooked tortellini to the pan and coat with the sauce. Serve in a shallow bowl, garnish with toasted pine nuts, micro cress or chives, grated parmesan and a drizzle of prawn oil. 

Tips: Tortellini can be made in advance and frozen.