300g plain flour
Pinch of salt
100g Goats Cheese
2-3 handfuls of nettle tops – stripped from the stems
Olive Oil (or use Ramson infused oil, because it seasonal!)
Bacon Lardons (optional)
Wash and blanch (2 minutes in boiling water) the nettle tops, then strain and squeeze dry between a couple of sheets of kitchen roll.
Place the flour in a bowl with the salt and make a well in the centre and drop in the eggs, andÂ nettles, shredded slight to break them up.
Using your hands break up the eggs and mix in to the flour.
Mix to a dough with olive oil until you have a smooth ball of dough.Â
If you are to roll this out by hand, leave the dough for thirty minutes to rest, if you have a pasta machine, roll the dough through at the widest setting 7-10 times, folding in to thirds between each processing.
If rolling by hand roll the dough out as thin as you can.Â Taking a two inch circular cutter, cut out as many circles as you can before gathering up the trimmings and rolling out again.Â Repeat until you have cut out as many circules as you can
If you are using bacon lardons, fry, cool and chop as small as you can.Â Mash up the goats cheese with a fork and mix with the bacon.
Place a small amount of the cheese mixture in to the centre of a pasta circle. Dampen the edges of the circle with water and fold over to form a semicircle, then fold the two ends in, and pinch together, to create a croissant shape.
These finished Tortellini can be kept in a bag in the fridge for a couple of days prior to final cooking
Cook in oiled boiling water for 3-5 minutes and serve immediately.
100g Goats Cheese costs around a Â£1,Â plain flour is aroundÂ 60p per KG and eggs around 20p each.
This recipe willl create a side for 3-4 persons which comes in at around 50p-Â£1Â per headÂ (depending whether you used bacon or not)Â