Tortellini with goats cheese and basil

Mark Sargeant fills homemade pasta with a fresh tasting mixture a mixture of cheese and herbs
By Mark Sargeant
Tortellini with goats cheese and basil
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes plus 1 hr for resting
  • Effort: medium


For the pasta dough

  • 550 g plain flour, sifted
  • large pinch salt
  • 4 eggs
  • 6 egg yolks
  • 2 tbsp olive oil

For the tortellini

  • 200 g soft goats' cheese
  • 2 tbsp mascarpone
  • basil
  • 300 g pasta dough
  • 1 egg yolk
  • extra virgin olive oil
  • parmesan shavings


1. For the pasta dough: put all the ingredients for the pasta dough in a food processor and process until it starts to come together in coarse crumbs.

2. Tip the mixture out onto a board and knead well until you have a smooth, firm ball of dough. If should feel soft but not sticky. Wrap and rest in the fridge for an hour or two.

3. For the tortellini mash the goats' cheese with a wooden spoon to soften then beat in the mascarpone until smooth. Stir in the basil and season. Spoon the mixture into a piping bag with a plain 1cm nozzle.

4. Roll out 300g of the pasta dough into a thin sheet and cut out rounds a 9cm plain cutter.

5. Mix the egg yolk with a pinch of salt and 2 teaspoons of water. Dampen the edge of each round with this egg yolk mixture. Pipe a little of the filling in the centre and fold over the edges to make a semi-circle.

6. Take each semi-circle in your hand and curl the 2 tips of the straight edge around your index finger, pressing well to seal. Then turn the edges up to form a brim like hat.

7. When ready to serve, cook the tortellini for 3 minutes in boiling water. Drain and serve with olive oil and a scattering of parmesan shavings and freshly ground black pepper.

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