Goats Cheese Tortellini with Grilled Prawns & Rosemary Butter Sauce

2:47 am on 27 January 2009

Author of a Pinch of Salt (HarperCollins Publishers) www.pauljobin.co.nz

Goat's Cheese Tortellini


150g goats cheese
½ lemon, juiced
1 tsp sea salt
40ml cream
½ packet wonton wrappers
1 egg, beaten with 1 tablespoon milk


In a mixing bowl, cream the goats cheese (New Puhoi Goats Cheese is excellent) with lemon juice and sea salt. Add the liquid cream to get it to the right consistency.

Place the mixture into plain nozzle piping bag.

Place a wrapper on a lightly floured surface.

Pipe the goats cheese on the corner of the diamond. Brush eggwash around the outside edge of the diamond and seal with fingers to form a triangular shaped piece.

Bring the bottom edge up to the point of the triangle and crimp together. Wrap one end of the piece around your smallest finger and bring the other end around the outside of the first end and crimp together – you now have a finished tortellini.

Place onto a lightly floured tray. You can free-flow these in the freezer and then place into sealed containers. When you wish to eat, you can cook them for about 3 minutes in boiling salted water.

Rosemary Butter and Prawn garnish


18 prawns, peeled and deveined
400g butter, diced
4 sticks fresh rosemary, stripped leaves kept
¾ cup Raisins, soaked in English Breakfast tea until plump and drained
½ cup pinenuts, toasted in a pan with balsamic vinegar
½ broad beans (fava beans), peeled
1 cup parmesan, freshly grated
sea salt and freshly milled pepper


Pre-heat grill.

In a mixing bowl, toss the prawns in olive oil and season with sea salt.

Heat a sauté pan, add the prawns, seal all over.

Transfer the prawns to a tray, place under the grill to finish cooking.

Meanwhile, return the saucepan to the heat, add in the butter and rosemary leaves, take the butter to a beurre noisette stage.

Strain through a fine sieve into a clean saucepan, pour in any prawn residue from the grill tray and stir in the raisins, pinenuts and broad beans.

Toss in the cooked drained tortellini and coat with the sauce.

In heated pasta plates, place down 4 tortellini and some of the garnish, drizzle over the sauce.

Sprinkle over the parmesan and seasoning. Serve


Tyson Stelzer, author of Taste Food & Wine 2008, winner of the Award for Best Food and Wine Writing in The Australian Food Media Awards 2008

Dog Point Vineyard Section 94 Sauvignon Blanc 2006

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