Goats Cheese Tortellini with Asparagus and Baby Beetroot Salad

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About

Ingredients

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