Ingredients:

Tortellini:
6 oz. fresh goat cheese
1 tbsp. fresh flat leaf parsley, finely chopped
1/4 tbsp. lemon zest
salt
freshly ground pepper
wonton wrappers

Sauce:
3 beefsteak tomatoes, cored and halved
1 tbsp. olive oil
salt
freshly ground pepper
1/2 cup leek, thinly sliced
1/2 cup chardonnay
1 tsp. fresh thyme, finely chopped
chicken stock as needed

Garnish:
fresh basil sprigs

Preparation:

Tortellini:
1. In mixing bowl, place goat cheese, parsley, lemon zest, salt and pepper. Mix together to form the filling.

2. Place wonton wrapper on cutting board and cut with a 2 inch round cutter.

3. Place a small dollop of the mixture in center of the wrap.

4. Seal all edges with water and fold.

5. Bring 6 quarts of salted water to a boil, then add tortellini. Reduce to a low boil. Cook for five minutes until al dente.

Sauce:
1. Toss tomatoes halves in olive oil, salt, pepper and thyme.

2. Grill tomatoes over a charcoal grill until charred, which will give them a smoky flavor.

3. Heat a small saucepan. Drizzle in olive oil, add leeks, and saute until tender.

4. Add white wine and thyme, and then reduce to two thirds.

5. Transfer tomatoes and leeks to blender and puree, adding stock as needed.

6. Pass through china cap sieve and adjust seasoning.

Plating:
Place sauce in the center of a bowl, then place three tortellini in center of the plate. Garnish with a basil sprig.