Lime & Ricotta Beetroot Tortellini

by Marika Roseberg
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AuthorMarika RosebergDifficultyAdvanced

Yields2 Servings
Prep Time40 minsCook Time5 minsTotal Time45 mins
Pasta Dough
 80 g beetroot purée
 140 g '00' grade flour
 1 pinch sea salt
 1 tsp olive oil
Ricotta Filling
 190 g ricotta
 25 g parmesan (finely grated)
 ¼ bunch of mint (finely chopped)
 1 lime zest
 1 pinch nutmeg
 salt & pepper
Final Touches
 1 tbsp butter
 parmesan for sprinkling
 peppermint leaves for garnish
1

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.

2

In a medium mixing bowl combine ricotta, Parmesan, mint, lime zest, nutmeg. Season with salt & pepper and mix well.

3

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).

4

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.

5

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.

6

Before serving sprinkle with Parmesan and fresh peppermint leaves.

Ingredients

Pasta Dough
 80 g beetroot purée
 140 g '00' grade flour
 1 pinch sea salt
 1 tsp olive oil
Ricotta Filling
 190 g ricotta
 25 g parmesan (finely grated)
 ¼ bunch of mint (finely chopped)
 1 lime zest
 1 pinch nutmeg
 salt & pepper
Final Touches
 1 tbsp butter
 parmesan for sprinkling
 peppermint leaves for garnish

Directions

1

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.

2

In a medium mixing bowl combine ricotta, Parmesan, mint, lime zest, nutmeg. Season with salt & pepper and mix well.

3

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).

4

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.

5

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.

6

Before serving sprinkle with Parmesan and fresh peppermint leaves.

LIME & RICOTTA BEETROOT TORTELLINI

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