1 freshly rolled large pasta sheet, or 24 gyoza or wonton wrappers
flour, for dusting
1 egg yolk, for brushing
150 g (5 oz) soft goats’ cheese
100 g (3 1/2 oz) mascarpone cheese
3 sun-dried tomatoes in oil, drained and finely chopped
salt and pepper
50 g (2 oz) basil leaves
75 ml (3 fl oz) extra virgin olive oil
To make the filling, mix together the cheeses and sun-dried tomatoes in a bowl and season well.
To make the basil oil, place the basil and oil in a small food processor or blender and whizz together, then pass through a very fine sieve to form a green oil.
Lay the pasta sheet on a clean work surface lightly dusted with flour. Using a plain 5 cm (2 in) cutter, stamp out 24 rounds from the sheets. Place a heaped tablespoon of filling in the centre of a pasta round or wrapper and then brush a little egg around the edges. Brush the edge of a second round or wrapper and place it, moist edge down, over the filling. Gently press out any excess air and use your fingers to seal. Place on a baking sheet lightly dusted with flour. Repeat with the remaining rounds or wrappers and filling.
Cook the pasta in a large saucepan of salted boiling water for 3 minutes or until cooked through. Remove from the pan with a slotted spoon and arrange on a serving plate. Drizzle with the oil and serve immediately.