Goat cheese tortellini with artichoke barigoule


West: The Cookbook

  • Yield: 4 Servings


  • 5 Tbsp olive oil
  • 1 carrot, peeled and sliced
  • ½ onion, sliced
  • 2 cloves garlic
  • ½ bulb fennel
  • 4 medium artichokes, cleaned, base and leaves trimmed
  • ½ cup white wine
  • 5 Tbsp white wine vinegar
  • ½ cup chicken stock
  • 7 Tbsp olive oil
  • 2 cooked artichokes
  • Pinch of saffron
  • 1 carrot, sliced thin with a mandolin
  • 4 shallots, sliced into thin rings with a mandolin
  • 2 cloves garlic, sliced
  • 1 sprig thyme, leaves picked off and stems discarded
  • 1 bay leaf
  • 2 cups orange juice
  • 0.33 cup artichoke cooking liquid (from cooked artichokes)
  • 4 basil leaves, julienned
  • 1 Lemon Juice
  • 8 oz fresh goat cheese
  • 1 egg yolk
  • ¼ cup whipping cream
  • 1 Lemon zest juice
  • Pinch of cayenne or espelette pepper
  • 1½ lbs pasta dough
  • 1¾ oz Parmesan cheese, grated (about 2/3 cup)
How to Make It
  1. This dish works best with the freshest goat cheese you can find. This recipe calls for espelette pepper, which adds a very mild heat to a recipe-it is not hot but has a piquant after-bite that doesn't linger. You should be able to find it in most specialty food stores.
  2. Cooked Artichokes
  3. In a large saute pan, heat olive oil on medium heat. Add carrot, onion, garlic and fennel and sweat until softened and lightly golden, about 1o minutes. Add artichokes, then cover with wine, vinegar and stock and season with salt and pepper. Bring to a simmer and cook until soft, about 30 minutes.
  4. Barigoule Sauce
  5. In a large saute pan, heat 2 Tbsp of the olive oil. Add artichokes, saffron, carrot, shallots, garlic, thyme and bay leaf and sweat for 5 minutes until artichokes are soft but not browned. Deglaze the pan with orange juice, add artichoke cooking liquid and continue cooking until liquid is reduced by half, about 5 minutes. Finish with the remaining 5 Tbsp of olive oil.
  6. Goat Cheese Tortellini
  7. ln a small mixing bowl, fold together goat cheese, egg yolk, whipping cream, lemon zest, lemon juice and cayenne or espelette pepper until well mixed.
  8. Roll out the pasta dough to the thickness of a dime and cut into twelve discs 4 inches in diameter. Spoon about 1 cup of goat cheese filling into the middle of each disc, then fold the edges together and press to seal. Keep on a lightly floured board until ready to serve.

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