It’s healthy, it’s delectable, and it’s fun to make! The best thing about pasta is everyone loves it – especially when it’s freshly made. Try our pan fried tortellini of goats’ cheese, prawns with toasted pine nuts and raisins, and experience ambrosia!
Ingredients:
1 x tortellini pasta dough; 1 tbsp fresh thyme; 1 tbsp fresh tarragon; 1 tbsp fresh parsley; 1 tub creamed cheese; 1 tub goats’ cheese (Danish feta); 500g cooked prawns; 2 sage leaves; 250ml sherry; 100g raisins; 100g butter
50g toasted pine nuts; salt and pepper
To make the pasta:
500g durum wheat flour; 3 whole eggs and two egg yolks; 1 tsp salt; 2 tsp olive oil
Mix together into a dough and rest in the fridge for an hour. Roll out to a maximum thickness of number 2 or the thickness of paper. This can be done by hand, but I suggest a pasta machine. Stamp out rings with a ring mould or tea cup and set aside.
Method
Place the raisins into a bowl with the sherry and soak overnight. Boil a medium pot of water with a pinch of salt. Mix the creamed cheese and goats’ cheese with the chopped thyme, parsley and tarragon.
Spoon a small amount of the creamed cheese mixture into the centre of each pasta ring. Fold over and then over again to look like a belly button. To seal properly you can light wet the edges of the ring before pressing together.
Place the filled pasta tortellini into the pot of boiling water and boil for seven minutes. Remove, drain excess water and set aside. Heat butter in a shallow pan along with the sage leaves. Add the cooked tortellini and prawns. Season to taste.
Serve in a shallow bowl and drizzle over soaked raisins and toasted pine nuts before serving.
Prepared by Chris Black of Aubergine/Photography by Gameplan Media