Pea, goat's cheese and mint tortellini with a chive butter sauce Recipe

Freshly made tortellini with a light filling of goat's cheese, pea and mint, served with a chive butter sauce.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(13 votes) 4.5/5

Les ingrédients

Pour people
  • For the filling
  • Fresh goat cheese(s) : 150 g
  • Frozen pea(s) : 50 g
  • Double cream : 15 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Fresh mint : 0.25 bunch
  • For the sauce
  • Unsalted butter : 150 g
  • Water : 30 ml
  • Fine salt : 6 pinch(es)
  • Chive(s) : 0.25 bunch
  • Freshly ground black pepper : 6 Turn
  • For the pastry
  • 00 pasta flour : 200 g
  • Egg yolk(s) : 2 whole
  • Whole egg(s) : 2 whole



    Separate 2 of the eggs and discard 2 of the whites.
    Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and egg yolks together, pour into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'. (You may need a little extra beaten egg, water or olive oil).

    Continue to work the ball of flour and egg with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.
    Wrap in clingfilm and leave to rest at room temperature for at least 15 minutes.
    Take the pasta out of the fridge and roll through the pasta machine on setting number 1. Roll 3 times on this setting, then repeat this on settings 2 and 3.

    Lay out the strips of pasta and cover with a piece of cling film to prevent it from drying out.


    Remove the skin from the goat's cheese and break into small chunks.

    Chop the mint roughly and add to the goat's cheese along with the peas, salt, pepper and double cream. Mix until you have a smooth paste.

    Uncover the sheets of pasta.
    Take one pasta sheet and place 4 large teaspoons of the filling along the middle, making sure the mounds of filling are evenly spaced. Lightly brush the pasta around the filling with egg yolk. Fold the top edge of the sheet over the filling to meet the bottom edge of the sheet, then press around the filling with your fingers to seal (make sure there are no air bubbles in the pasta). Repeat with the remaining sheets of pasta and the filling. Cut out the tortellini, using a medium size cutter to stamp out a half moon shape. Press the middle down lightly, then bring the bottom corners of the half-moon together to form a circle. Pinch the ends together to seal. Place the prepared
    tortellini onto a lightly floured plate until ready to cook.

    Cook the tortellini, in batches, in a pan of salted boiling water for 2-3 minutes.


    Chop the chives and cut the butter into small cubes.
    Bring the water to the boil and then start whisking in the butter one cube at a time. Making sure the butter emulsifies with the water. Continue until you have a smooth and glossy sauce.

    Add the seasoning and the chives to the sauce.

    Cook the tortellini as above, drain and serve immediately with a drizzle of the butter sauce.

Chef's tip

«Instead of goat's cheese try ricotta and add broad beans instead of peas.»

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