Cheesemonger and chef Keelan has created a seasonal recipe featuring one of his favourite goat's milk cheeses: St. Tola. This is a challenging, satisfying and delicious recipe for you to try at home.
St. Tola Tortelloni with Winter Squash, Sage, and Brown Butter
Recipe by Keelan Currie
Photos by Fiona Sanson
Siobhan Ni Ghairbhith and her team in County Clare, Ireland make a special recipe of their St. Tola goat's cheese for Neal's Yard Dairy with only morning milk and a little extra salt mixed in by hand. Delicate with a fresh, bright, lemony acidity and a dense yet creamy texture, it is perfectly suited for a tortelloni filling.
1½ cups all-purpose flour
¼ cups semolina flour
5 egg yolks (try Cacklebean eggs, sold in our London shops)
1 whole egg
½ tbsp olive oil
½ tbsp whole milk
½ tsp salt
1. In a large bowl mix flour and salt together. Once mixed, create a well-shaped cavity in the centre of the bowl.
2. In a separate bowl mix the wet ingredients (eggs, olive oil, milk.)
3. Once wet ingredients are thoroughly mixed pour them into the well that you created in the dry ingredients.
4. With a wooden spoon, slowly begin to stir the flour into the egg mixture.
5. Once flour is fully incorporated and a dough has formed, remove the dough from the bowl. Knead the dough on a floured work surface for approximately 10-15 minutes.
6. Finally, wrap the dough in cling film and allow it to rest in the refrigerator.
For best results, allow the dough to rest between 2 and 24 hours. Bring dough to room temperature before use.
St. Tola goat's cheese
1 Red Kuri squash (or any orange winter squash)
1-2 cloves garlic
2 egg yolks
salt and pepper
1. Preheat oven to 180C.
2. Cut squash in half lengthwise.
3. With a spoon remove seeds and reserve for later.
4. Place the squash skin side down on a baking sheet. Season liberally with olive oil, salt, pepper, and crushed garlic. Place in the oven and bake until soft (approximately 30-40 minutes.)
5. Once fully cooked, scoop the flesh of the squash from the skin using a spoon, set aside and allow to fully cool.
6. In a large mixing bowl crumble St. Tola goat's cheese, add egg yolks and squash.
7. With a rubber spatula bring the ingredients together (leaving some cheese pieces intact for texture and pops of flavour.)
8. Finish with salt, pepper and freshly grated nutmeg to taste.
Any firm-fleshed winter squash of your liking can be substituted in this recipe.
Allowing the St. Tola to come to room temperature before use makes for easy mixing.
Squash seeds, washed and toasted, make a lovely garnish for your pasta.
1. Work pasta through a pasta roller until desired thickness is achieved (second to last setting recommended.)
2. Lay pasta sheets across the work surface.
3. Cut pasta into 4 cm x 4 cm squares.
4. Brush egg wash across the square, and place a dollop of the filling into the centre of the square.
5. Take one corner of the pasta and fold it over itself, forming a triangle. Press down the pasta around the filling, sealing the edges and making sure not to have left any air pockets.
6. Using your index and middle finger pinch the pouch of pasta gently while pulling and bringing the two bottom ends of the pasta together.
Forming tortelloni can be a challenge, but satisfying and fun to practice. You may find watching or reading a quick online tutorial helpful, such as this one.
Completing the Dish
1. Rinse squash seeds, dry well by patting between a kitchen towel. On a baking sheet lightly coat the seeds in olive oil. Season with salt and toast them in the oven at 180C for approximately 15-20 minutes (be careful not to burn them.)
2. Heavily season a large pot of water with salt and bring it to a boil.
3. In a frying pan quickly roast slivers of squash. Remove them from the pan.
4. In the same pan, begin to gently brown several knobs of butter. As butter begins to brown toss in one crushed clove of garlic and several leaves of fresh sage. Remove from heat.
5. Place tortelloni into boiling water. Once they begin to float remove them and place them into the frying pan. Gently toss them in the butter.
6. Plate, garnish with squash, sage, seeds and more crumbled St. Tola. Drizzle remaining pan sauces and serve.