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Beetroot Tortellini with Ricotta & Lime

Based on 2 ratings

“Absolutely love this pasta dish! You can get creative with tortellini fillings and the beetroot pasta makes the ‘wow’ effect when fine dining in. ”

Difficulty

Medium 👍
15
min.
Preparation
5
min.
Baking
30
min.
Resting

Ingredients

Servings:-2+
80 g Beetroot purée
140 g Italian 00 flour
1 pinch sea salt
1 tsp olive oil
190 g ricotta cheese
25 g grated Parmesan cheese
2 tbsp Chopped mint leaves
lime zest
1 pinch ground nutmeg
Salt & pepper
1 tbsp butter
grated Parmesan cheese (for sprinkling)
mint (for garnish)

Utensils

  • bowl
  • spatula
  • rolling pin
  • cookie cutter
  • pastry brush
  • nonstick pan
  • pot
  • colander
  • 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
    • 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.

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