Ragstone Goats Cheese Tortellini


With Autumn in the air I felt the need to check out Borough Market and see what’s about. The first thing to catch my eye was these shiny chestnuts. Instantly my mind started ticking and a dish started to appear in my minds eye.

For the pasta I only used egg yolk, as i wanted this dish to be rich and luxurious. My ratio was 200g of pasta flour and 6 large egg yolks (I saved my egg whites, I’m sure I will find away to use them later).

I decided to make Ragstone goats cheese tortellini with roasted chestnuts, truffle cream, parmesan crisps and a baked parmesan foam finished with a healthy shaving of black autumn truffle.

Before I roasted the chestnuts I made a small cross incision in each shell. Then roasted at 200℃ for 30 minutes. When I took the chestnuts out of the oven I noticed one wasn’t peirced! Stupidly picking it up, burning my fingers then dropping it. The chestnut literally exploded when it hit the floor making a loud bang covering my kitchen in chestnut! So be careful of that! Definitely not the one.


For the truffle cream I sweated off garlic and shallot in butter then added a splash of white wine. Once the wine had cooked out I added grated truffle, double cream, seasoned and reduced. To finish I blitzed it all in my Nutri Bullet Pro adding a small cube of cold butter to emulsify. Then passed through a fine chinois to make sure the purée was as smooth as possible.

I baked finely grated parmesan until golden brown (leaving a few bits for the crisps) added it to 75ml of double cream and 75ml of semi skimmed milk, heating slowly to allow the cheese to melt. I then added 5g of lecithin. Once the lecithin was fully incorporated I passed through a fine chinois. To create the foam I used a stick blender in a tall beaker: make sure the stick blender is half in and half out of the liquid to create the foam. Lecithin is optional but will definetly help stabilise your foam. You can buy it on Amazon.

This is a very simple dish to make. I find making pasta therapeutic. It gives me time to think and relaxes me. I love the whole process from start to finish.

All you need to do is follow a good pasta recipe, give it some love and reap the rewards.

This is a perfect dish for a cosy autumn night in. Try it out!


8 Comments on “Ragstone Goats Cheese Tortellini

  1. I like the way you think! This combination of flavors and textures seems certain to evoke the season beautifully. I have a much better sense of what I might like to combine in this way than I have the skills (or sometimes, perhaps, the budget!) to execute, so I create fantasy recipes and combinations in my head to amuse myself. I love seeing the real thing executed so prettily as here. Keep it going, Mr. Black!

    Liked by 1 person

  2. Reblogged this on saywhatumean2say and commented:
    I don’t follow many just “foodie” blogs but this post/recipe is the reason that, as of today, I’m going to follow this one. Thank you Joe Black for an amazing recipe….I’ll be giving it to “HE” to try out.
    (Notice I think it is too complicated for me that opens a jar of Classico for Italian) A “Foodie” voyeur. ~~dru~~

    Liked by 1 person

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