As I always say - pasta will make your heart happy!
Pasta will make your heart happy and pasta with beets - triple the joy :)
Anyone who follows me knows how much I love pasta, I keep talking about that over and over.
And beet is perhaps one of my favorite vegetables.
So for me the combination between pasta and beets is heavenly.
In flavors and colors!
In think that the color of beets is the most beautiful color in nature.
For the beet tortillas I used a recipe for yolks pasta dough that you can find here.
The filling contains beets (obviously), ricotta cheese - which can be replaced with mascarpone and parmesan cheese that can be replaced with grana padano or pecorino romano.
Dreamy!
It may look complicated and maybe for the first time it will not come out perfect. But I promise that you will understand the process very quickly and see that everyone can make fresh pasta!
I really want to encourage you to make pasta at home, to try all kinds. It's so much fun and satisfying.
And it's also fun to make with kids!
I will also write here a serving suggestion of sage butter sauce!
Ingredients:
Yolk pasta dough - the recipe can be found here
Filling -
4 small beets
250 grams of ricotta cheese
60 grams of grated Parmesan cheese
Salt
Peper
1 teaspoon flour
Half a teaspoon of sugar
2 tablespoons white wine wall
For sage butter sauce (amount per one serving) -
40 grams of butter
100 ml vegetable stock - you can find a recipe here
4 sage leaves
Half a teaspoon of white wine vinegar
Salt
Peper
Prep:
Cook the beets with the peel in a pot with water, half a teaspoon of salt, half a teaspoon of sugar and 2 tablespoons of white wine vinegar.
The beets are ready when soft and completely cooked. Stab with a knife for testing.
Then strain the water and let it cool.
When it chilled, peel and cut into quarters.
Put the beets in a food processor together with the ricotta cheese, parmesan, a flat teaspoon of flour, a pinch of salt and a pinch of black pepper. Grind for a smooth, even mash.
Taste to check if needed more salt.
Transfer the puree to a piping bag and let rest for half an hour in the refrigerator.
Roll out the pasta dough with a homemade pasta machine or rolling pin, on a floured work surface!
The thickness of the dough should be thin and almost transparent. (Something like 1.5mm)
Cut circles with a cookie cutter 6-7 cm in diameter.
Take the piping bag out the refrigerator and cut a small-medium hole at its end.
Drizzle the filling in the center of each circle, about the same amount as one teaspoon.
Dip your finger in the bowl of water and run it along the edge of the circle to moisten a bit(!).
Fold the dough to a half moon and seal the edges.
Then draw the two corners together to form a rounded bonnet-shape. Press it to seal.
Place the prepared tortellini on a tray powdered with smolina flour and sprinkle some smolina on top as well.
You can see the preparation steps in this video.
Note-
The tortellini can be frozen immediately after preparation, powdered with smolina flour, placed on baking paper with small spaces between each one and in a sealed box.
But by no means do not put it in the refrigerator, the humidity of the refrigerator will ruin it.
Serving suggestion-
Boil a pot of water.
When the water is almost boiling, heat butter on a wide pan with sage, a pinch of salt and a pinch of pepper.
After 2-3 minutes add the vegetable stock and the white wine vinegar.
Cook over medium heat and reduce the liquids.
When the water in the pot boiled, add 2 teaspoons of salt.
Put a portion of tortellini (about 12 pieces) and cook it for 45-50 seconds and transfer to the pan to finish the cooking in the sage butter sauce. Add a tablespoon or two of the pasta water to the pan as well.
Cook in the sauce for another 20-30 seconds.
Fresh pasta doesn't require a long cooking time.
If the tortellini are frozen you should cook a little longer in the boiling water, something like a minute and a half. Recommend tasting one a long the way, check that they it's not getting overcooked!
Enjoy! :)
For questions and updates - talk to me on Instagram! - @mor.is.cooking
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