Goat Cheese & Truffle Maple Tortelloni


Yields 25-30 tortellonis     


Prep time: 1hr, Cooking time: 5mins, Total time: 1hr 25mins  

*Plus overnight rest

Notes / tips

  • When mixing the pasta ingredients the dough will form sticky looking crumbs. This is normal, continue to knead until a firm dough forms. 
  • When flattening the dough, cover the rest of the dough with a clean, damp cloth to prevent it drying.  
  • Preferable to use a pasta machine for this recipe. If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
  • When rolling out the pasta work quickly so it doesn’t dry out. If it gets too wide, trim the edges off. 


For the Pasta dough:

  • 400g plain flour
  • 100g fine semolina (durum wheat) 
  • 10 egg yolks
  • 45g water
  • 25g olive oil
  • 11g table salt

For the duck breast:  



    1. For the pasta, place all the ingredients in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs.
    2. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough.
    3. Knead for 5 mins or until the dough feels smooth, wrap in cling film and chill overnight.
    4. For the filling (just before you cook the pasta), crumble the goat’s cheese into a large bowl and mix in he rest of the ingredients. Using an electric hand whisk, cream it all together. 
    5. Cut the pasta into quarters and put one quarter onto a lightly floured surface. Shape the dough into a rectangle then roll out using a pasta machine to make a 2-3mm thick sheet. Repeat with the remaining dough to give you 4 long strips.
    6. Using a squared cutter stamp out 8-10cm squares from each pasta strip. Discard the trimmings. 
    7. Spoon 25g of filling in the centre of a square and brush the edges with a little water. Fold the square into a triangle then roll up the triangle and join the angles creating the shape of the tortellini.
    8. To serve, bring a large pan of water to a boil. Add half the tortelloni and cook for 2 minutes, until they rise to the surface. Drain with a slotted spoon and divide between warmed plates. Cook the rest.
    9. Drizzle some truffle maple over each plate and enjoy! 


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