Goat Cheese Tortellini with Pesto Sauce Draft

How I make it

Dough

1. In a stand mixer fitted with the dough hook, mix the flour, salt and oil.

2. Gradually add the yolks and water. If the dough is sticky, add a tablespoon of flour; if it's stiff, add a tablespoon of water.

3. Knead briefly by hand, wrap in plastic wrap and refrigerate for 1 hour.

4. Divide the dough in two, shape each piece into a ball and flatten.

5. Roll out with a floured rolling pin as thin as you can (or divide each piece in two and roll through a pasta machine). Let rest briefly on the counter.

Filling and shaping

1. Mix all the filling ingredients well.

2. Cut the dough sheets into large 4-inch (10 cm) squares and brush the edges with water using a thin brush.

3. Place a heaping tablespoon of filling in the center of each square, fold into a large triangle and press to seal. Bring the corners together.

4. Let dry at room temperature or in the fridge.

5. Cook in salted water.

Sauce

1. Cut the sun-dried tomatoes into thin strips.

2. Heat all the sauce ingredients in a skillet.

3. Add the cooked tortellini to the sauce, warm briefly without stirring and slide onto a serving plate.

What I've learned

• I gather and reroll the dough scraps, or cook them in salted water and toss them with a little butter and the leftover green onion. Funny-looking and tasty.