/images.kitchenstories.io/communityImages/27b6d5cc680f179d21f36f5076c6c1b3_c8d1b86d-6c8d-429c-91fd-b54039bc2808.jpg)
Beetroot Tortellini with Ricotta & Lime
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
bowl, spatula, rolling pin, cookie cutter, pastry brush, nonstick pan, pot, colander
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
Step 1/ 6
- 80 g Beetroot purée
- 140 g Italian 00 flour
- 1 pinch sea salt
- 1 tsp olive oil
Prepare pasta dough by combining beetroot purée, salt & flour. Knead for 8-10 Minutes or until dough no longer sticks to your hands. Lightly brush with olive oil, cover and let it rest for at least 30 Minutes.
Step 2/ 6
- 190 g ricotta cheese
- 25 g grated Parmesan cheese
- 2 tbsp Chopped mint leaves
- 1 lime zest
- 1 pinch ground nutmeg
- Salt & pepper
- bowl
- spatula
In a medium mixing bowl combine ricotta, Parmesan, mint, lime zest, nutmeg. Season with salt & pepper and mix well.
Step 3/ 6
- rolling pin
- cookie cutter
Roll out pasta dough as thin as desired and cut out 8cm circles using a cookie cutter or any other round shaped tool (eg wine glass).
Step 4/ 6
- pastry brush
Add ½ tsp of filling on each circle. Brush the edges with water, fold and pinch both sides together forming a half moon. Draw the two corners together to create bonnet-shape.
Step 5/ 6
- 1 tbsp butter
- nonstick pan
- pot
- colander
Boil for 2 Minutes in salted water and drain. Heat butter in a nonstick pan, add tortellini and cook for 1-2 Minutes or until coated and lightly crispy.
Step 6/ 6
- grated Parmesan cheese (for sprinkling)
- mint (for garnish)
Before serving sprinkle with Parmesan and fresh peppermint leaves.
Enjoy your meal!
Tags
More delicious ideas for you
