Stuffed Pasta with Feta, Tomatoes and Mint

[Guest guest]

Stuffed Pasta with Feta, Tomatoes and Mint

Makes 36

 

Ingredients

 

 

Filling

 

340g (12oz) feta cheese

170g (6oz) cream cheese

2 garlic cloves

1 tablespoon olive oil

1 small hot pickled chilli, finely chopped

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

salt and freshly ground black pepper

1 tablespoon lemon juice

36 fresh wonton wrappers

 

Sauce

 

1/4 cup extra virgin olive oil

2 cups seeded and chopped ripe tomatoes

salt and freshly ground black pepper

2 tablespoons fresh mint, chopped

 

 

 

Method

As soon as I saw this recipe in Joanne Weir`s book From Tapas to

Meze, I

just had to make it. The filling tastes just like Boursin cheese,

something

I developed a passion for when I lived in France in the `80s, so I

sometimes

make it just to spread on fresh bread. Traditionally this dish would

be made

with pasta. Wonton wrappers, however, really speed things up.

 

 

To make the filling, place the feta, cream cheese and garlic in a food

processor. Pulse to form a paste. With the motor running add the oil

in a

very slow and steady stream, allowing about 1 minute from start to

finish.

Add the chilli, oregano, thyme, salt, pepper and lemon juice. Pulse

several

times. Set aside.

 

Place 1 tablespoon cheese filling in the centre of each wonton

wrapper,

brush edges lightly with water and fold over to form a triangle. Seal

the

edges well and trim. Place on a heavily floured baking sheet.

 

Heat the olive oil in a skillet until hot. Add the tomatoes, reduce

heat to

medium and sauti uncovered for 2 minutes. Season well with salt and

pepper.

 

Bring a large pot of salted water to the boil. Add the pasta and

simmer 4-5

minutes or until done. Toss with the tomatoes, place on a serving

dish and

garnish with mint. Serve immediately.

 

 

`Simple Modern Cooking` by Catherine Bell published by Absolute Press.