Beetroot Tortellini with Ricotta & Lime

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!