Leek and Goat's Cheese Tortellini With Fennel Sauce
This tortellini recipe, filled with leek and goat's cheese, is served with fennel sauce. It's a filled pasta recipe that's worth the effort.
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Cooking tools:
- Food processor
- Pasta machine
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Cookie cutter
- Baking sheet
- Parchment paper
- Spoon
- Pastry brush
- Blender
- Colander
- Measuring spoon
- Plastic wrap
- Stove
- Refrigerator
- Serving bowl
Ingredients
- Micro basil and extra crumbled goat’s cheese, to serve
- Extra-virgin olive oil, for drizzling
- Herb pasta
- 400 gm “00” flour, plus extra for dusting
- 7 egg yolks
- 1 egg, lightly beaten
- 1 cup combined finely chopped dill and flat-leaf parsley
- 80 gm butter, chopped
- 3 leeks (150gm each), white and light green part only, thinly sliced
- 3 garlic cloves, finely chopped
- 250 ml (1 cup) dry white wine
- 2½ tbsp each finely chopped basil and flat-leaf parsley
- 40 gm finely chopped preserved lemon
- 150 gm goat’s cheese, crumbled
- 30 gm fine stale sourdough breadcrumbs
- 1 egg yolk
- Fennel sauce
- 40 gm butter, chopped
- 2 fennel bulbs (400gm each), trimmed, finely chopped, fronds reserved
- 375 ml (1½ cup) each milk and pouring cream
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