Look at my heavenly creamy sun dried tomato and goat cheese tortellini recipe from scratch then! These tortellini don’t need a creamy sauce to go with it. Just a simple sprinkle of good quality olive oil and a handful of grated cheese.
You just have to give these creamy sun dried tomato and goat cheese tortellini from scratch a go!
These tortellini don’t need a creamy sauce to go with it because they are creamy enough thanks to the goat cheese stuffing in it!
I also made this goat cheese tortellini as a starter for my veggie siblings one summer day.
Workshop
As I was preparing and folding them, I decided there and then to make half of the stuffed tortellini myself. After a couple of pre dinner drinks I invited my sisters to assemble and fold their very own tortellini pasta.
Which they readily did.
And they loved it!
Making tortellini is great fun.
You will see!
Easy Goat Cheese Tortellini Recipe
These tortellini don’t need a creamy sauce to go with it.
Freshly poached tortellini, good quality olive oil, fresh sage and also a handful of freshly grated parmesan cheese. You are in for a real treat here.
A sprinkle of coarse sea salt. That’s it.
Absolutely delish!
Do you love tortellini recipes?
Then also check out my cold tortellini salad with homemade basil pesto!
Pesto
Do you often make pesto from scratch? It is so easy to do! No worries if you made too much of it, you can freeze it for later.
In the meantime try my creamy sun dried tomato and goat cheese tortellini!
This goat cheese tortellini recipe doesn’t need a creamy sauce to go with it. Just a simple sprinkle of good quality olive oil and a handful of grated cheese.
Excellent plate of pasta right there.
Enjoy!
Easy Goat Cheese Tortellini Recipe
Goat Cheese Tortellini Recipe with Sun Dried Tomatoes
Creamy sun dried tomato and goat cheese tortellini recipe from scratch! These tortellini don’t need a creamy sauce to go with it.
Course: Main Course
Cuisine: Italian
Servings: 6 (120 tortellini)
Calories per serving: 495 kcal
Ingredients
- 14 oz fresh pasta dough (400 g)
- 1 lb soft goat’s cheese (450 g)
- 5,5 oz sun dried tomatoes in oil (155 g)
- a handful fresh basil
- pepper
- salt
Instructions
Make the goat cheese filling: add the sun dried tomatoes and fresh basil to a clean blender.
Pulse well until you get a chunky puree.
Add this and the goat cheese to a mixing bowl.
Stir well. Then check the seasoning and add extra pepper or salt to taste. Put the cheese filling in the fridge until needed later. Make sure your fresh pasta dough is not too sticky and not too dry. Knead it a little to make it extra elastic.
We will work in batches so tear off a little piece of the dough (wrap the rest up in some cling film) and flatten it a little in the palm of your hand. Start rolling it at the widest stand on your pasta machine (that is #1 on mine).
Roll the pasta sheet a couple of times like this on the widest stand to make it extra smooth in the beginning. Then narrow the gap between the 2 rolls down gradually as you go. Sprinkle the dough with extra pasta flour if it starts to become too sticky. Put it in the fridge for a minute to chill if the dough is too soft and warm. Roll the dough out very thinly.
Don’t make it too thin or the tortellini will be too fragile and burst open while poaching. If your dough is too thick, the tortellini will be a little too chewy. For me #7 is just perfect. Place the freshly rolled dough slab on a clean and floured surface and cut out 2-inch (5 cm) squares. That’s the perfect size for tortellini if you ask me.
Place a tiny dollop of your tortellini filling on each square. Again, not too much or the tortellini will burst open. I add about ⅓ teaspoon of filling each time.
You can find here step-by-step pictures of how to roll your pasta dough to perfection and how to fold the fresh tortellini.
Fill a large and high pan with water, add some salt and bring it to a good boil. Then add the tortellini and poach them for 3 minutes until they all rise to the surface.
Remove them using a slotted spoon. Serve the freshly made tortellini with a simple sprinkle of olive oil, fresh herbs, grated parmesan and sea salt.
Also check out these recipes
FAQs
Adding Flavors
You can mix herbs, fruit, jam, nuts, seeds, or even balsamic vinegar right into the goat cheese.
What flavors go well with goat cheese? ›
Almonds, basil, cayenne pepper, chervil, chives, hazelnut, macadamia nuts, paprika, parsley, pine nuts, pistachio, sage, tarragon, walnuts. Bacon, beef, bulgur, chicken, duck, egg, freekeh, ham, honey, lamb, maple syrup, orzo, prosciutto, quinoa, salami, truffle, turkey, veal, wild rice.
What fruit goes best with goat cheese? ›
Fresh fruit
In summer, you might combine fresh goat cheese with slices of peach, apricot or nectarine, or even red berries (cherries or redcurrants). Once autumn arrives, choose apples, pears, figs or grapes as the perfect accompaniment to more aged cheeses.
What goes good on tortellini? ›
Depending on the filling, tortellini are delicious with everything from cream-based sauces to red marinara-type sauces, browned butter, pesto, and even walnut sauce. They remind me of ravioli, so if you'd eat it with ravioli, you can eat with tortellini.
How to make goat cheese more palatable? ›
Add herbs: Adding some herbs can enhance the flavour of the goat cheese. Classic herbs like thyme, rosemary, or even a little honey can make for surprising results.
How do you make goat milk taste better? ›
The faster you chill your milk, the better it will taste, especially during warm weather. I keep some lunch box-sized Blue Ice blocks in my freezer, and drop two into the milk pail before milking. The milk is chilled as soon as it hits the Blue Ice.
What is the best way to eat goat cheese? ›
Goat cheese adds a tangy, creamy flavor to any dish and it pairs well with vegetables and grains. You can use it to stuff proteins, as a spread for toast and or add it to a salad. Recipes like Apple-Cranberry Spinach Salad with Goat Cheese and Roasted Root Vegetables with Goat Cheese Polenta are flavorful and savory.
Is goat cheese healthy? ›
Goat cheese is a nutritious dairy product that is packed with vitamins, minerals, and healthy fats. Its lower levels of lactose make it a better choice for people with an intolerance to cow's milk. Creamy and distinct in flavor, goat cheese is a dairy product enjoyed around the world.
What vegetable goes well with goat cheese? ›
Marinated grilled vegetables with whipped goat cheese – eggplants, peppers, zucchini, asparagus, and onions, marinated and grilled till soft on the inside and charred on the outside, then doused in garlicky marinade, and served with whipped goat cheese on the side.
What to avoid with goat? ›
But, just like other animals, goats shouldn't consume things like garlic, onion, chocolate or any source of caffeine, to name a few. Although most goats wouldn't eat leftover meat scraps, they shouldn't be offered them either. Citrus fruits should also be avoided, as they can really upset the rumen.
Goat cheese is often “paired with other cheeses like mozzarella, which makes sense because it could be overpowering,” Shear says. Other frequently seen combinations include goat cheese with tomato and mushroom or with arugula and artichokes, she adds.
How to make store-bought tortellini taste better? ›
Simple Tortellini Soup
Chicken broth and canned diced tomatoes create a flavorful base for the cheese-filled ring pasta to swim in. Add white kidney beans for a punch of protein. Sliced zucchini adds texture and flavor. Sprinkle grated Parm cheese on top of the steaming soup and serve.
How do Italians eat tortellini? ›
In Italy, meat tortellini are traditionally served in broth, but they are enjoyed with other toppings, too: cheese sauce, cream sauce, pesto or tomato sauce.
Do you eat tortellini with sauce? ›
Even these, though, call for the lightest sauces as the stuffing is what gives them flavor. The best way to have Tortellini is with capon broth ( or other good quality broth ). tortellini should be eaten with broth. in the '80s they were served with cream, and some people put ragu on them, or butter and sage.
How do you get rid of the gamey taste in goats? ›
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.
How do you make goat meat taste better? ›
If you want to flavor the stew differently try any of the following variations:
- For curried goat meat: substitute a cup of coconut milk for a cup of stock. Add 3 tablespoons curry powder.
- For spicy goat meat: add 1/2 Scotch Bonnet pepper, seeded and chopped, or 1/2 teaspoon cayenne pepper.
It's just different. Some love it and some don't, and personal taste can be affected by the way individuals taste things, or what you grew up eating. Also, there are many types of goat cheese with different flavor characteristics, just as there are with cheeses made from cow's milk.
Is goat cheese good warmed up? ›
My Favorite Uses: Salads: Just like fresh goat cheese, semi-aged goat cheese works well—cut and/or "crumbled"—in salads. This variety is also my number-one choice when the cheese is going to be warmed, as in Salade au Chèvre Chaud—the classic warmed goat cheese salad.
Look at my heavenly creamy sun dried tomato and goat cheese tortellini recipe from scratch then! These tortellini don’t need a creamy sauce to go with it. Just a simple sprinkle of good quality olive oil and a handful of grated cheese.
