Goats Cheese Tortellini with Asparagus and Baby Beetroot Salad



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


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 thick. Set the pasta machine on the thickest setting and feed through the pasta twice. Adjust the setting one notch and feed through the pasta twice again. Continue rolling the pasta until it is on the thinnest setting. Using a 10cm plain pastry cutter cut out 4 circles of pasta.

Make the tortellini one at a time: Spoon 30g goats cheese mix into the centre of each circle of pasta. Using a pastry brush, brush the edges of each circle with the egg wash. Fold over the pasta to form a semi-circle and press the edges together from one side to the other, pressing any air out of the pocket.

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.