Description
This Homemade Beet Tortellini is a vibrant, handmade stuffed pasta featuring a stunning beet-infused dough filled with creamy ricotta, Parmesan, and lemon zest. Tossed in buttery herbs and fresh Parmesan, this elegant Italian-inspired dish is perfect for a gourmet vegetarian meal or a special occasion!
Ingredients
Units
Scale
For the Beet Pasta Dough:
- 2 cups all-purpose flour
- 1 large roasted beet (pureed)
- 2 large eggs
- 1 tbsp olive oil
- 1/2 tsp salt
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon zest
- 1/2 tsp salt
- 1/2 tsp black pepper
For Serving:
- 3 tbsp butter (melted)
- Fresh herbs (thyme or basil)
- Grated Parmesan
Instructions
-
Make the Pasta Dough:
- In a bowl, mix flour and salt. Create a well in the center and add beet puree, eggs, and olive oil.
- Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
-
Prepare the Filling:
- In a bowl, mix ricotta, Parmesan, lemon zest, salt, and black pepper until well combined. Set aside.
-
Shape the Tortellini:
- Roll out the beet pasta dough thinly and cut into 2-inch circles.
- Place ½ tsp of filling in the center of each circle.
- Fold into a half-moon, then wrap around your finger to seal into a tortellini shape.
-
Cook the Tortellini:
- Bring a pot of salted water to a boil.
- Drop in the tortellini and cook for 2-3 minutes until they float. Drain gently.
-
Serve & Enjoy:
- Toss the cooked tortellini with melted butter, fresh herbs, and grated Parmesan cheese.
- Serve immediately and enjoy this delicate, flavorful pasta!
Notes
- Roast beets ahead of time for convenience.
- Use a pasta machine for an even dough texture.
- Serve with a light brown butter sauce or sage butter for extra flavor!
