For the pasta
200 g flour
3 small beetroots
A little water
For the filling 200 g ricotta
50 g parmesan
Salt, pepper and a good grating of nutmeg
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.