Goat’s Cheese Tortellini
Our spectacular goat's cheese tortellini, wilted spinach, and sage butter, made the Chef Tristan way.
1 packet of wonton pastry
150g of rag stone goats cheese
½ bunch of sage
200g washed baby spinach
Pan of boiling water
A spider sieve or slotted spoon
Chopping board and knives
Your inner Italian spirit
- Take the goats cheese and remove the outer skin, and roll into little balls the size of 2cm.
- Take the sheets of wonton pastry and lay some of the on a chopping board (do no more than 5 at one time as they will dry out).
- Place the balls of goats cheese in the centre of each sheet brush a little beaten egg around half of the pastry, then fold over and cut with a round cutter, then finish as a tortellini.
- Melt the butter in a small pan with some chopped sage, in a separate pan wilt the baby spinach.Cook the tortellini’s for 1 ½ min and serve them on top of the spinach and pour over the butter and serve.