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    How to make this Beetroot Tortellini…

    26th August 2014

    Experienced chef and owner of Paleo London, Sean Lawson, got in touch last week to show us this Beetroot Tortellini filled with Ricotta and Parma Ham. We thought we’d share the recipe:

    Beet it beetroot Pasta dough

    • 2 Whole eggs and 1 egg yolk
    • 50ml beet it beetroot juice
    • 300g 00 flour

    Whisk the eggs and the beetroot juice together, then put the flour into a bowl and make a well in the middle of the flour. Pour in the egg and beetroot juice into the well. Use a table knife to combine, gradually forming a thick paste. Use fingertips of one hand to incorporate the rest of the flour, once forms ball

    Knead the pasta for 5-10 minutes or till it springs back to touch. If you cut the ball of dough and it is full of small air bubbles you have kneaded enough. Place in a bowl and cover and rest for 20 minutes.

    Filling

    • 4 tablespoons of olive oil
    • ½ large red onion, finely chopped
    • 1 garlic clove crushed
    • 3 sprigs thyme leaves picked
    • 200 g grated Courgette grated
    • 75 g Shredded Parma ham
    • 200g-ricotta cheese
    • 50g grated Parmesan
    • Salt and pepper

    Sage and butter sauce

    • 100g butter
    • 5 sage leaves
    • 50 ml beetroot juice
    • 150 ml pasta cooking water
    • Salt to taste
    • Grated Parmesan to serve
    • Semolina flour /fine polenta

    To make the stuffing

    Heat the oil in the frying pan. When hot add the onion, garlic and thyme, and fry for 3-4 minutes. Add the grated courgette and Parma ham and fry for a further 5 minutes over a medium heat till the courgette is cooked and any liquid has evaporated. Remove from the heat and place in a bowl and allow to cool mix in the ricotta and Parmesan season to taste

    Tortellini

    Lightly dust the work surface, and the pasta and rolling pin with flour to prevent sticking. Roll out the pasta into sheet about 10cm wide and till about 1mm- it should be thin enough to see fingers through. Use a teaspoon, place mounds of stuffing onto the pasta 5cm from the edge. Fold the edge over and use a glass to press out half moon shapes, expelling the air as you go and pinch the two ends together. Put them onto a tray lightly dusted with semolina flour, spaced apart in single layer. Cook for 5-6 min in simmering salted water, or till al dente do not rapid boil water!

    Sauce

    Meanwhile make the sauce by melting the butter in pan, add the sage leaves fry for a few minute then add beetroot juice and water from pasta cooking pot stir well and season. Drain pasta through colander add to the sauce and toss to combine.

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