Brebis Cheese Stuffed Pasta

Equipment needs

1 pasta rolling machine
Crinkle edge dough cutter
Egg wash and small pastry brush
Pastry bag for piping filling
Corn meal and flour for dusting
Fresh Pasta
12 egg yolks
2 teaspoons kosher salt
2 tablespoons Georgia olive oil
4 cups all-purpose flour

In a kitchen aid mixing bowl with a dough hook attachment combine yolks, oil and salt together and mix thoroughly. Slowly add small amounts of flour to the eggs until the dough starts to form and the sides of the mixing bowl are clean. Wrap in plastic wrap and place in the fridge for one hour.

Brebis Filling
2 cups blackberry farm brebis cheese
1 cups heavy cream
Zest of one lemon

Combine all ingredients and mix thoroughly. Place in piping bag and cut one inch from the tip for piping. Using the manufactures’ instructions for your pasta machine, roll a small chunk of pasta until it is paper thin. Using the piping bag, pipe one long line of brebis cheese filling along the bottom edge of the pasta. Roll the cheese upwards from the bottom until it is completely covered with pasta dough. Take the crinkle cutter and using your middle finger as a guide, cut along the edge of the rolled dough. Starting from one side, pinch the rolled dough every one inch all along the dough. Using the cutter, cut between each pinch and place on a cornmeal dusted and parchment paper lined sheet.

2 large sweet potatoes, diced medium
2 large handfuls of spicy greens
½ cup toasted and crushed hazelnuts
¼ butter
1 lemon
Canola oil
Salt and pepper to taste

In a hot pan pour a little canola oil and add diced sweet potatoes. Reduce heat and roast until golden brown in color, add butter and cook until it releases a nutty aroma. Toss in greens, pasta, hazelnuts and finish with lemon juice and season. Garnish with aged sherry vinegar.

Sarah Steffan, Chef of the Dogwood