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Goats Curd Cheese Tortellini
with Pinenuts, Raisins and
Prawns.
In the print article we described the
experience of discovering Hugh's goat curd tortellini for
the first time. "There’s the crunch of prawn pieces, the
soft green sultanas, the pinenuts, the warmth of the burnt
butter and the cool surprise as you bite through the fresh
pasta and the goat curd flows into your mouth. Sure there
are just a few ingredients but the resulting entrée is truly
special." Lucky for us, Hugh was happy
to oblige with the recipe. This makes four entrée size portions.
12x10cm circles fresh pasta
200g
Jannei
goats
curd cheese
2 tblsp Persian green raisins soaked in
black tea*
2 tblsp pinenuts
100g unsalted butter
50g Parmesan, grated
Salt and pepper
8 medium green prawns – peeled
Place a small ball of goats cheese in centre of
pasta, wet pasta edges with water. Close pasta to form a
half moon, bring edges/corners together and pinch. Cook
tortellini in boiling salted water for 5 minutes.
Meanwhile,
heat butter in a small frying pan. Add pinenuts, prawns and
raisins and cook until butter starts to brown.
At this
stage, add the tortellini and cook gently for a few seconds.
Serve on a plate with grated Parmesan.
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