Goats Cheese Tortellini with Asparagus and Baby Beetroot Salad

Name: Goats Cheese Tortellini with Asparagus and Baby Beetroot Salad
Yield: Serves 4
Ingredients: 100g Plain pasta dough; 50ml Beetroot vinaigrette; Egg wash of 1 Free-range egg yolk and 1tbls water; 25ml Extra virgin olive oil; Freshly ground pepper; 5g Chives, sliced; 8 White asparagus spears, peeled and blanched; 20g Shallot confit; 100g Soft goats cheese; 8 Green asparagus spears, peeled and blanched; 8 Cooked Baby beetroot; 8 Cooked golden beetroot; 8 Chive tips; Salt; 8 sprigs chervil; 1 Head baby fennel, blanched

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

100g Soft goats cheese
20g Shallot confit
5

Pasta
Vegetarian

Method

Place the goats cheese in a bowl and beat until soft. Add the shallot confit and sliced chives and mix through the cheese. Season to taste with salt and freshly ground pepper. Cover the goats cheese and refrigerate until ready to use.

On a lightly floured surface, roll out the pasta dough until it is 5mm