Tortellini with goat cheese in a sage, beet and cream sauce

By SYBIL KAPLAN
Stuffing: 1 Tbsp. olive oil 300 gr. goat cheese 1 egg 300 gr. Parmesan cheese
Salt and pepper to taste
Dough: 1 3⁄4 cups flour 2 eggs 30 gr. butter 1 tsp. salt
Sauce: 80 gr. butter 6 sage leaves 1 tsp. zaatar 750 ml. sweet cream 1 Tbsp. lemon juice 2 large beets Salt and pepper to taste
Mix olive oil, goat cheese, egg, Parmesan cheese, salt and pepper together in a bowl.
Refrigerate for one hour.
Cook beets in water until soft. Drain and mash.
Mix flour, eggs, butter and salt in a bowl. Let rest, covered, for one hour.
Roll out the dough. Cut circles with an overturned glass. Add 1 1/2 tsp. stuffing on top of each circle, close and seal ends with a fork.
Melt butter. Add sage and zaatar. Add cream, lemon juice, salt and pepper. Add beets and stir until thick. Add tortellini to sauce.
To serve, place tortellini on plate, spoon sauce on top and garnish with Parmesan cheese.
Makes 4 servings.