Goat Cheese Tortelli:
Watercress Puree
- 75 grams watercress, blanched
- Water
Method: Place watercress in a blender, turn on medium-high speed and add a tablespoon of water at a time until puree consistency is achieved. Push through fine-mesh sieve and reserve for dough.
Filling
- 50 grams shallots, brunoise
- 50 grams garlic, brunoise
- 200 grams goat cheese
- 100 grams sour cream
- 20 grams herbs de provence
- Zest of 1 lemon
- Salt and pepper to taste
- 20 grams butter
Method: In a saute pan, melt butter, sweat shallots till translucent, add garlic and cook till fragrant. Deglaze pan with a tablespoon of white wine and reduce till dry. Remove mix from pan and chill. In standard mixer, add sour cream and goat cheese and add garlic, shallot mixture and lemon zest. Mix till everything is incorperated and season with salt and pepper to taste. Place mixture in piping bag and refrigerate.
Tortellis
Method: With a pasta roller, roll pasta to 1/8 of an inch thick and cut into 1-inch by 6-inch sheets. Lay sheets out and begin piping filling into 1 1/2-inch logs with a 1 1/2-inch gap in between, going lengthwise across pasta sheet, 1 inch above the bottom of pasta sheet. Lightly moisten the line above the goat cheese filling with water and fold bottom of the foot-long pasta sheet upwards and seal pasta to itself using light pressure. Starting on one side, begin to work air out of pasta tube and seal with light pressure from finger. Cut out tortellis with a pasta cutter or pairing knife leaving a 1/4-inch border of pasta around the filling (so pasta does not break open when boiling).
Set in fridge until ready to cook. When time to cook, prepare boiling pasta water, cook tortellis for 3-4 minutes, strain liquid and serve with your favorite sauce and toppings.