Beet root tortellini with goat cream cheese filling

Von tellerabgeleckt
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Beet root tortellini with goat cream cheese filling

These beet root tortellini don’t just taste awesome but they are really pretty as well. The best thing about the dough is that we don’t use any egg, so the color stays as bright as you can see in the pictures. If you use an egg, the color fades away. But luckily they don’t taste like beet root 😉

Self-made pasta is great. The ingredients only cost a few cents and after that you got a really amazing choice of what to do with these beauties. Whether you like ravioli, tortellini, tagliatelle or whatever, just do it. Well, ok, you have to use your hands and the first ones might not be as beautiful as expected, but that will disappear after a bit of practice.rote beete tortellini 7

The dough is just flour, salt and beet root juice BUT don’t worry, it doesn’t taste like beet root at all, it just produces the great color which even Lars loves, so not just a girly thing;)

Have you ever made pasta yourselves? In case you didn’t, you should really get to it. Invite a few friends, get some music and make some pasta together. We always do a lot of this to put some of them in the freezer for bad days. Cook them for a minute and swing them in some butter. Super easy, super fast and super delicious.
rote beete tortellini 1

What you need for beet root tortellini:

[ingredients title=”Pasta”]

  • 300g 00 flour or 450
  • 140 ml beet root juice
  • 1 tbsp olive oil
  • salt


[ingredients title=”Filling”]

  • 200g goat cream cheese
  • 1,5 tbsp bread crumbs
  • 1 egg yolk
  • 2 tsp honey
  • 100g parmesan
  • 2-3 twigs of thyme
  • 2 cloves of garlic
  • salt


[ingredients title=”Butter”]

  • 6 tbsp butter
  • 2 twigs of thyme
  • 2 twigs of rosemary
  • some lemon


How to prepare the beet root tortellini:

[directions title=””]

  1. Put flour, olive oil, some salt and beet root juice in a bowl and knead it until you get a smooth dough.
  2. Chop the garlic and mix it in a bowl with goat cream cheese, bread crumbs, egg yolk, parmesan, thyme, salt and honey.
  3. Roll out the dough and cut some squares. Put the filling in the middle but don’t use too much. Put one edge onto the opposite one, squeeze out the air and fold the long end once and roll it to stick the ends together so you get a nice tortellini. Put it in boiling salt water for 60-90 seconds.
  4.  Melt the butter in a pan with thyme and rosemary. As soon as the butter gets brown, add the pasta and serve it with some lemon on top.


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