Goat Cheese Tortelli with Mint Pea Pesto Recipe

Goat Cheese Tortelli with Mint Pea Pesto Recipe Instructions

• 7 oz. beets
• 1 lb. all-purpose flour plus 5 tbsp. for kneading
• 3 eggs
• ½ tsp. salt

• 3/4 cup ricotta cheese
• ¼ cup soft goat cheese
• 3/4 cup grated hard goat cheese
• ½ tsp. salt

• 1 cup frozen peas
• 1 garlic clove, peeled
• ½ cup extra virgin olive oil
• 4 to 6 tbsp. plain yogurt
• ½ cup mint leaves
• Salt and pepper
• ¼ cup grated Parmigiano Reggiano cheese

• Juice of 2 limes
• 1 tbsp. honey
• 3 tbsp. olive oil
• Salt and pepper

• 3 or 4 tbsp. chopped walnuts
• mint leaves

1. Prepare the lime dressing by whisking all the dressing ingredients together and reserve.
2. For the pesto, puree all the ingredients using a hand mixer or a blender. Cover and refrigerate until ready.
3. Wash the beet and wrap in foil, without peeling, and place on a roasting pan. Roast for one hour on medium-high until tender. Cool, then run under cold water and peel. Process into a smooth puree using a mixer of blender.
4. For the dough, put the flour in a large mixing bowl, and make an indent or hole in the middle and add the beets, eggs, salt and pepper. Mix slowly using a fork, and when incorporated, start kneading with your hands. Knead until the the dough is elastic and smooth, and separates from the walls of the bowl easily. Add flour as needed but not too much, as you don't want an overly dry dough. Cover in plastic wrap and rest for half an hour.
5. For the filling, mix the ricotta and goat cheeses, season with salt and pepper and reserve, covered, in the refrigerator. Mix the ricotta with the goat cheeses, add salt and pepper, and keep covered in the refrigerator.
6. Divide the dough into 6 parts and roll out each into thin sheets. Keep the other ones covered with a cloth. Trim the edges with a knife until you have a rectangle that's about 6 inches wide, and roll out as long as your working surface allows. A wooden table or board will work best.
7. Arrange about 1 tbsp. of filling, leaving about 1 ½ inches from the edge of one side, and spacing each about 1 ½ inches apart. Moisten your fingers in a bowl of water and brush on the shorter edge, then fold one side over lengthwise until both edges are flush. Press your fingers firmly around the filling to form the shape of the tortelli, then cut out with a knife, for a a nice square shape. Finally, take a fork and press down with tines on the three straight edges of the tortelli, to close and seal the tortelli and give it that classic ridged look. Reserve each finished tortelli on a tray, and repeat with each portion of dough.
8. To cook, bring a large pot of salted water to boil and cook in 6 batches for about 6-8 minutes. Take the finished ones out with a slotted spoon and keep the cooked ones warm using a bowl of warm water. When they’re all ready, drain and serve with the pea pesto and lime dressing and garnish with mint leaves, walnuts and parmesan cheese on the table.