Whipped Goats Cheese & Mushroom Tortellini | GCBC x LIGHTHOUSE BAKING

Recipe by: Mike Reid
Time: 1 hour plus resting
Serves: 4-6
Ingredients:
For the Pasta
500g Tipo 00 flour
5 large eggs
For the Filling
100g goat’s style cheddar cheese
100g soft goat’s cheese
100g crème fraiche
2 small shallots, finely diced
1 clove garlic, finely diced
300g button mushrooms
1 tbsp butter, unsalted
Salt and pepper
For the Sauce
35g butter, unsalted
A little bit of your pasta water
10g pecorino cheese
Salt and pepper, to season
Method:
To make your pasta, add your flour to the table and create a well in the centre of the flour. Add your cracked eggs in the centre of the well. Using a fork slowly start to whisk your eggs and a little bit at a time incorporating some of the flour, until everything is combined
Begin to knead your dough, ensuring to bring it all together into one nice ball, this will take a few minutes.
Now it is time to work the dough to activate the gluten which is important to give you a beautiful finish to your pasta. You should knead the dough for about 5 to 8 minutes.
Now cover the dough and allow to rest for at least 30 minutes before using.
Whilst your dough is resting lets make the filling. Start by adding your mushrooms into a food processor and blitz.
Over a medium heat, sauté your shallots and garlic with butter until slightly softened before adding your mushrooms and cooking until the moisture has evaporated. It should resemble almost a classic duxelles mix. Remove from the pan and allow to cool.