Beetroot Tortellini, artwork by Adam Oehlers

Posted on
in Art & Design, Illustrated Recipes, Recipes, Pasta & Grains

Beetroot Tortellini, artwork by Adam Oehlers

Beetroot Tortellini, artwork by Adam Oehlers

Posted on
in Art & Design, Illustrated Recipes, Recipes, Pasta & Grains

These dramatic little pasta parcels are an interesting combination of the sweet yet earthy flavour of beetroot and the tang of citrus.

Artwork by Adam Oehlers

Serves: 6

Beetroot tortellini

  • 1 quantity pasta dough (you can also use wonton wrappers or fresh lasagne sheets)
  • 180 g (61/2 oz/2 large) beetroot (beets)
  • 1 spring onion (scallion), finely chopped
  • 25 g (1 oz/1/4 cup) almond meal
  • 25 g (1 oz/1/4 cup) freshly grated parmesan cheese
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped mint leaves
  • plain (all-purpose) flour, for dusting
  • 1 egg white, lightly beaten, for brushing

Citrus butter sauce

  • 375 ml (13 fl oz/11/2 cups) fresh orange juice
  • 125 ml (4 fl oz/1/2 cup) lemon juice
  • 2 teaspoons finely grated orange zest
  • 1 teaspoon finely grated lemon zest
  • 125 ml (4 fl oz/1/2 cup) white wine
  • 90 g (31/4 oz) butter, cut into cubes
  • 2 spring onions (scallions), thinly sliced on the diagonal

To make the beetroot tortellini, put the whole beetroot in a saucepan of boiling water (with enough water to cover them), cover, and cook for about 40 minutes, or until soft. Remove the beetroot from the pan and set aside to cool slightly, then peel and roughly chop.

Combine the beetroot, spring onion, almond meal, parmesan, olive oil and mint in a bowl. Mash until the mixture is smooth and well combine.

If using fresh pasta dough, roll it out on a lightly floured work surface until it is about 2–3 mm (1/16–1/8 inch) thick. Use a sharp knife to cut out 4 cm (11/2 inch) squares.

Spoon a teaspoon of filling onto the middle of each square. Brush the edges with a little egg white and fold over one edge on the diagonal to create a triangle. Seal the dough with your fingers, releasing any air trapped inside. Brush the two corners at the bottom of the triangle with egg white — this will help seal them together. With the sealed side facing up, wrap the tortellini around your finger, overlapping the corners slightly. Seal the corners with your fingers, and tuck over remaining triangle point to make a neat tortellini shape.

Transfer the tortellini to a lightly floured baking tray and repeat with remaining dough and filling.

To make citrus butter sauce, put the orange juice, orange and lemon zests and wine in a saucepan over medium heat. Simmer until the liquid has reduced by half. Add the butter and spring onion and stir until melted, then simmer for a few minutes. Keep warm or reheat just before serving.

Cook the tortellini, in batches, in a saucepan of salted boiling water (avoid over-crowding the water) — they should cook in 5 minutes once the water returns to the boil. As the tortellini cooks, remove with a slotted spoon. Spoon into serving bowls and server hot with the citrus butter sauce over the top.