Beetroot Tortellini with Ricotta & Lime

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 👍

Preparation

15 min

Baking

5 min

Resting

30 min

Ingredients

2Servings
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
1
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

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!

    Beetroot Tortellini with Ricotta & Lime

Tags

More delicious ideas for you

    Loading...