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
Make the tortellini one at a time: Spoon
Take the tortellini in your hand and curl the two tips around your index finger and press together. Once more, press the edges together with your fingers to ensure that they are firmly joined. Repeat with the remaining tortellini.
Blanche the tortellini in boiling salted water for 2 minutes. Lift out of the water and refresh them in iced water. Drain well.
To serve, reheat the vegetables in a steamer. When hot, remove from the steamer and dress with the extra virgin olive oil and season to taste with salt and freshly ground pepper.
Reheat the tortellini in salted boiling water for 1 minute. Lift out of the water and drain well. Lightly season with salt and freshly ground pepper. Arrange the vegetables in a warm bowl and drizzle the beetroot vinaigrette over and around the vegetables. Place the tortellini on top and garnish with the sprigs of chervil and chive tips.
© 2005 Liam Tomlin. All rights reserved.