AuthorMarika RosebergDifficultyAdvancedPrepare 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.
In a medium mixing bowl combine ricotta, Parmesan, mint, lime zest, nutmeg. Season with salt & pepper and mix well.
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).
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.
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.
Before serving sprinkle with Parmesan and fresh peppermint leaves.
Ingredients
Directions
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.
In a medium mixing bowl combine ricotta, Parmesan, mint, lime zest, nutmeg. Season with salt & pepper and mix well.
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).
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.
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.
Before serving sprinkle with Parmesan and fresh peppermint leaves.
