Summer is almost here, and we have to say goodbye to the goodies of the spring, such as the beetroot. My way of saying goodbye has a name: beetroot tortellini with goat cream cheese filling.
My love for fresh pasta is out of the question. In addition to their incomparable taste, the process of making them fills me with joy. Joy and calmness. I enjoy so much the process of making fresh pasta from scratch. I dare to say that it fascinates me the fact that you need simple ingredients in order to make such a delicious dish from scratch.
In the past I have made fresh garganelli, pasta with cuttlefish ink, fresh pumpkin pasta, spinach ravioli but also egg yolks pappardelle. Oh, I almost forgot the ravioli with pumpkin and cave-aged cheese.
In this color palette, however, I was missing a basic color, the color of beetroot. It is so intense and vivid. I couldn’t resist to it. And the truth is, I didn’t even try.
There is one thing that you have to keep in mind in this recipe, and in every recipe for fresh pasta. You have to learn to listen to the dough. And in order to listen to it, you have to feel it.
For this, I advice you to set aside the mixer and knead the dough with your hands. Or at least part of the process. Only then will you understand the needs of the dough and you will always be able to come up with the perfect dough.
Regardless of the quantities mentioned in each recipe, always have some water or flour next to you. If you feel the dough is too dry, a couple of tablespoons of water (or oil) will help. While, a very soft dough may need a little extra flour (or semolina). For example, in this recipe here I ended up adding 50 gr more flour than I had originally estimated needed.
In any recipe for fresh pasta with a filling, extra attention should be paid in the sealing. If it is difficult to seal them use some drops of water. Press with your fingers to thin the surface of the two sheets, until they are as thin as the sole of the tortellini. This will help tortellini to evenly boil. Be careful not to trap air. If there is air press from the folded point outward to remove excess air.
Beetroot tortellini with goat cream cheese filling
For the dough
- 170 gr beetroots
- olive oil
- 240-250 gr all purpose flour
- 150 gr fine semolina
- 1 large egg
- ¾ tsp salt
- 1 tbsp olive oil
For the filling
- 300 gr goat cream cheese
- 2 tbsp mint, finely chopped
- lemon zest from 1/2 lemon
- freshly ground black pepper
For the sauce
- 60 gr butter
- 6 sage leaves
- 40 gr walnuts, crushed in smaller pieces
For the filling
- In a small bowl, mix the goat cream cheese, chopped mint and lemon zest.
- Add salt and freshly ground black pepper to taste. Stir and set aside.
For the dough
- Preheat the oven to 180°C. Clean and cut the beetroot in smaller pieces. Drizzle the beetroot in some olive oil and salt. Wrap in tin foil and roast in the oven on a tray for 30 minutes or until a knife can be inserted easily. Once cooled make them a smooth puree by using a blender.
- In a large bowl mix flour and fine semolina. Add the eggs and stir with the help of a fork.
- Gradually add the beetroot puree as you may not need to add the whole quantity. It depends on the flour.
- Knead for 5 minutes or until dough can be uniform when squeezed. If the dough looks particularly tough, add a teaspoon or two of beetroot puree or water.
- Wrap the dough with a bee wrap and refrigerate for at least 30 minutes.
- By using pasta cutter or a sharp knife cut the dough into 4 equal pieces. Press and flatten one piece of dough in order to be able to come through the rollers of a pasta machine. Dust the rollers with some flour and feed the dough through them.
- After rolling, dust of excess flour and then fold the rolled dough into thirds. Lightly dust with more flour as needed, then feed the dough through the rollers again. Repeat this rolling and folding process once or twice more until the dough is smooth. Once smooth, stop folding and start increasing the roller settings one at a time until the desired thinness is achieved.
- Add ½ teaspoon of the filling on top of each sheet, leaving a distance around 3-4cm and cut into even pieces. Wrap the tortellini and stick together the edges. If it is hard to seal them use some drops of water. Press with your fingers to thin the surface of the two sheets, until they are as thin as the sole of the tortellini. This will help tortellini to evenly boil. Be careful not to trap air in. If there is air press from the folded point outward to remove excess air.
- In a large pot add enough water and bring it boil. Add 2 tbsp. of salt and then carefully add the tortellini. Boil for 2-3 minutes.
For the sauce
- In a large pan, over medium-high heat, melt the butter.
- Add the sage leaves and walnuts. Saute for 2-3 minutes, as long as it takes us to boil the pasta.
So, this was one more recipe to be added to my list of fresh pasta recipes. Beetroot tortellini with goat cream cheese filling, mint and lemon zest. A recipe to celebrate the end of spring and welcome the freshness of summer.
I would be thrilled to hear from you. Even more if your make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!