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🍰 Goat Cheese Tortellini

645 kcal · 30 min · 4 servings

Ingredients

• 150 g flour (and flour for working)
• 1 egg
• 1 egg yolk
• 3 tbsp olive oil
• salt
• 1 tsp fennel seeds
• 75 g young soft goat cheese
• pepper
• 1 shallot
• 1 clove garlic
• 2 tomatoes
• 3 medium artichokes (approx. 250 g each, with stem)
• 0.5 lemon
• 100 ml classic vegetable broth
• 100 ml white wine
• a little fresh oregano

Instructions

1. 1. Put the flour into a large bowl.
2. 2. Separate the eggs. Use the egg white for something else.
3. 3. Whisk the egg yolks with one tablespoon of olive oil, a pinch of salt, and one to two tablespoons of water.
4. 4. Add the egg yolk mixture to the flour.
5. 5. If necessary, add a little more water, depending on the size of the egg yolks.
6. 6. Knead the ingredients briefly with the dough hooks of a hand mixer or a food processor.
7. 7. Shape the dough into a ball.
8. 8. Place the dough on a work surface dusted with flour.
9. 9. Knead the dough by hand for five minutes.
10. 10. Add a little more flour to the work surface if needed.
11. 11. Store the dough in a cool place for 30 minutes.
12. 12. Crush the fennel seeds in a mortar.
13. 13. Crumble the goat cheese.
14. 14. Mix the goat cheese with salt, pepper, and the crushed fennel.
15. 15. Roll the dough thin on the floured surface using a pasta machine.
16. 16. Divide the dough into several parts if necessary.
17. 17. Cut the dough into squares with a side length of nine centimeters.
18. 18. Place some goat cheese filling in the center of each square.
19. 19. Brush the edges of the dough squares with egg white.
20. 20. Fold the squares into triangles.
21. 21. Shape the triangles into tortellini.
22. 22. Set the finished tortellini aside.
23. 23. Peel the shallot and the garlic.
24. 24. Cut the shallot and garlic into fine strips or thin slices.
25. 25. Wash the tomatoes.
26. 26. Quarter the tomatoes.
27. 27. Core the tomatoes.
28. 28. Chop the tomatoes roughly.
29. 29. Remove the tough outer leaves of the artichokes.
30. 30. Peel the stems of the artichokes.
31. 31. Trim the stems slightly.
32. 32. Cut the artichokes into wedges.
33. 33. Remove the choke (the bristly fibers) from the artichoke.
34. 34. Squeeze two tablespoons of juice from the half lemon.
35. 35. Mix the artichokes with a little olive oil and the lemon juice.
36. 36. Heat the remaining olive oil in a pan.
37. 37. Sauté the artichokes, shallots, and garlic in it for three to four minutes.
38. 38. Deglaze the vegetables with broth and white wine.
39. 39. Simmer the vegetables covered for twenty minutes over low heat.
40. 40. Add the tomatoes.
41. 41. Season the vegetables with salt and pepper.
42. 42. Cook the tortellini in salted water for four to five minutes.
43. 43. Lift the tortellini out.
44. 44. Let the tortellini drain.
45. 45. Serve the tortellini on top of the artichoke mixture.
46. 46. Garnish the dish with some oregano.

Nutrition per serving

• kcal: 645
• Protein: 25 g · Fett/Fat: 31 g · Carbs: 61 g