Karin Calloway

Food columnist for The Augusta Chronicle.

Shortcut saves time with Artichoke and Goat Cheese Tortellini

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We took the family on a trip to New York City a couple of summers ago and while we were there we dined at a French bistro called Marseille. While my husband, Bond, and my children enjoyed classic bistro fare– steak frites or steak with French fries– I ordered the Artichoke and Goat Cheese Tortellini.

Artichoke and Goat Cheese Tortellini is perfect for spring and is finished off with a little freshly grated Parmesan.  TODD BENNETT/STAFF
TODD BENNETT/STAFF
Artichoke and Goat Cheese Tortellini is perfect for spring and is finished off with a little freshly grated Parmesan.

All of our meals were absolutely delicious and within a week of arriving back home I tinkered around and came up with my own version of the luscious tortellini.

Our waiter told me there was a secret to the tortellini. The restaurant’s chefs used wonton wrappers as a shortcut in the preparation. I’d done that many times before myself and it really saves time over making homemade pasta. Look for wonton wrappers in the produce section of most supermarkets.

To fill the tortellini, just place a rounded teaspoon of the filling in the middle of a wrapper. Brush around the edges with water and then fold in half.

Next, just pinch the ends together and place on a baking sheet that’s dusted with a little flour.

The tortellini cook up in boiling water in a matter of minutes. They’re done when they float to the top. I scoop them directly from the water into a bowl that contains the final touch – a simple butter and basil sauce.

This pasta is perfect for spring and is finished off with a little freshly grated Parmesan.

ARTICHOKE AND GOAT CHEESE TORTELLINI

  • 1 14-ounce can artichoke bottoms, drained and cut into chunks
  • 2 teaspoons lemon juice
  • 4 ounces soft goat cheese, crumbled
  • ¼ cup freshly grated Parmesan cheese, plus more for serving sea salt and freshly ground black pepper, to taste
  • ½ package prepared wonton wrappers
  • 3 tablespoons butter, melted
  • 1 tablespoon basil

Line a baking sheet with parchment paper and dust lightly with flour. Set aside.

Combine the artichoke bottoms, lemon juice, goat cheese and ¼ cup of Parmesan in a food processor fitted with a steel blade. Pulse several times, until smooth. Taste and add salt and pepper as needed.

Lay a wonton wrapper on a flat surface (a cutting board or plate). Place a rounded teaspoon of the filling in the center. Brush the edges with water and fold in half in a triangle. Grab the two outer ends of the triangle and squeeze them together to create a “hat.” (Dab a little water on one of the triangle ends before pressing together to help them adhere.) Place on a prepared baking sheet and continue until all filling is used.

Bring a large pot of salted water to a boil. Add the tortellini, a few at a time, and cook until they float to the top, just a few minutes. Scoop them out into large bowl and toss with the melted butter and basil. Sprinkle with Parmesan and serve.

Makes 4 servings.

WHAT’S COOKING?

Watch Karin prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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