Goat Cheese Tortellini

Ingredients

• 150 g flour (and extra for dusting)
• 1 egg
• 1 egg yolk
• 3 tbsp olive oil
• Salt
• 1 tsp fennel seeds
• 75 g young soft goat cheese
• Pepper
• 1 Shallot
• 1 Garlic clove
• 2 Tomatoes
• 3 medium artichokes (≈250 g each, with stems)
• 0.5 lemon
• 100 ml classic vegetable broth
• 100 ml White wine
• a touch of fresh oregano

Instructions

1. 1.

   Put flour in a bowl. Separate the egg whites and set one aside for later use. Mix the yolk, 1 tbsp olive oil, salt, and 1–2 tbsp water; add to the flour. Adjust with more water if needed.

2. 2.

   Knead briefly with a stand mixer or food processor until dough forms a ball.

3. 3.

   Transfer dough onto a floured surface and knead by hand for 5 minutes. Add extra flour if necessary. Chill for 30 minutes.

4. 4.

   Crush fennel seeds in a mortar. Crumble goat cheese and mix with salt, pepper, and crushed fennel.

5. 5.

   Roll out the dough on a floured surface using a pasta machine into thin sheets in several batches.

6. 6.

   Cut the dough into 9x9 cm squares. Place a small amount of goat cheese in each square’s center. Brush edges with egg white, fold into triangles, then shape into tortellini and set aside.

7. 7.

   Peel and slice shallot and garlic into fine strips or rounds.

8. 8.

   Wash tomatoes, quarter them, remove seeds, and roughly chop.

9. 9.

   Remove tough outer leaves from artichokes. Peel stems and trim slightly.

10. 10.

    Slice artichokes into halves, cut off the fibrous center, and mix with a splash of olive oil and lemon juice.

11. 11.

    Heat remaining olive oil in a pan. Sauté artichokes, shallots, and garlic for 3–4 minutes. Add broth and white wine, cover, and simmer gently for 20 minutes.

12. 12.

    Add tomatoes and season with salt and pepper.

13. 13.

    Cook tortellini in salted water for 4–5 minutes, then drain and serve over the artichoke mixture. Garnish with fresh oregano.