Beetroot tortellini
Tortellini di barbabietola
It’s amazing how much colour a little beet can add to an otherwise drab pasta dish. And like green tagliatelle and ravioli with ricotta and parsley, beetroot tortellini are not particularly difficult to make either.
Ingredients
For the pasta
200 g flour
3 small beetroots
A little water
For the filling
200 g ricotta
50 g parmesan
Fresh thyme
Salt, pepper and a good grating of nutmeg
Preparation
Boil the beetroots for 20 minutes until tender.
Rub off the skin while the beets are still hot.
Blend the beetroots with 1 tbsp of water.
Make a mountain of flour on the table.
Pour blended beetroot in the middle and start mixing the flour and the beetroot together with a fork.
When the pasta begins to crumble use your hands to bring it together and knead thoroughly with the heel of your hand.
Roll the pasta through the pasta machine 10 times before you gradually diminish the thickness – one position at a time.
Mix ricotta with grated parmesan, thyme, nutmeg, salt and pepper
Stamp the pasta out in circles.
Place a spoonful of ricotta mixture on each circle, fold the circles in halves around the filling, seal the edges and bring the ends together.
Boil the beetroot tortellini in salted water for 3 minutes.
Serve with walnut sauce and a sprinkling of fresh thyme.
Other recipes like beetroot tortellini
Beetroot tortellini served with walnut dressing.
The color and wow what a taste that must have!
Yes. And the best thing about the colour is that it is truly organic
Delicious :)
Thank you very much:)
I’ve had this at a restaurant but never attempted on my own…I think I need to give it a try!:-)
You’ll feel so proud of yourself afterwards:)
I’ve never seen beetroot tortellini but the colour is outstanding. It doesn’t sound to hard to make either.
It isn’t – once you know how to make good pasta.
You had me at ricotta and parm, Mette! Did you find the beetroot required less water than you thought to knead the dough? Looks deliciously awesome! :)
The beetroot contains all the water necessary to make the pasta, but I find it impossible to blend (guess my machinery is not quite up to date) without the addition of water. Therefore I added a single spoonful.
I’ve had beetroot cake before but never beetroot pasta. what a gorgeous color! Best it taste as delicious a it looks!
Beetroot cake is news to me. Have to seek that out. Thank you for the tip.