Tortellini with goat cheese in a sage, beet and cream sauce
1 Tbsp. olive oil
300 gr. goat cheese
1 egg
300 gr. Parmesan cheese
Salt and pepper to taste

1 3⁄4 cups flour
2 eggs
30 gr. butter 1
 tsp. salt

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.
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