The pasta goodness continues today with a goat cheese tortellini. Tortellini is actually just as easy to make/shape as ravioli. These may look funny because our instructor couldn’t found a round cookie cutter, but you get the idea.
Quick stovetop marinara (recipe credit to Ani Loizzo/Whole Foods)
2 tablespoons extra virgin olive oil
1/2 whtie or yellow onion, grated
4 garlic cloves, minced
28 ounce can diced tomatoes
4 sprigs fresh oregano
1/4 cup dry white wine
1 tablespoon chopped parsley
6 basil leaves, chopped fine
Heat olive oil in large saucepan over medium heat. Add onion, saute 5 minutes or until golden. Add garlic, saute 30 seconds more. Add tomatoes and half of the juice from the tomato can. Add wine and herbs and bring mixture to a boil. Reduce heat to medium low and simmer for 25 to 30 minutes. Remove herb sprigs. For a smooth sauce, use an immersion style blender to blend until smooth. Taste, season with salt and pepper as needed. Makes about 4 cups. May be frozen for up to 3 months.
Goat cheese and sun dried tomato tortellini
10 ounce jar oil packed sundried tomatoes
1/4 cup tomato paste
4 ounces goat cheese, at room temperature
6 cloves of garlic, minced
1/4 cup parsley leaves
1 beaten egg
1 recipe’s worth pasta dough
In a food processor, combine tomatoes, tomato paste, goat cheese, garlic and parsley and pulse until well-combined. Roll your dough and punch out four inch rounds with a cookie cutter or the top of a glass. Place 1/2 a teaspoon of the filling in the middle of each round. Brush egg on half of the edge. Fold in half and crimp shut with a fork. Fold half-circle around your index finger and pinch ends together. Bring a large pot of salted water to a boil and cook tortellini until they float. Toss with sauce. Serves 4 as a main course, 8-10 as an appetizer course.