Cookbook First Courses

Beetroot and ricotta tortelli

First Courses

Difficulty People Time
Easy 4 90 minuti
Ingredients
300 g 00 flour
3 medium eggs
1 cucchiaio tablespoons of extra virgin olive oil
3 pizzichi fine salt
400 g beet
200 g ricotta Sterilgarda
100 g Parmigiano Reggiano DOP
1 pizzico nutmeg
1 pizzico fine salt
q.b. water
q.b. black pepper
Prepare this recipe with:

Ricotta

250 g

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Preparation
  1. To prepare the beetroot and ricotta tortelli, preheat the oven to 180 degrees.
  2. Cut the beetroot into slices and arrange them on a baking tray lined with baking paper.
  3. Place the baking dish with the beetroot in the oven and cook for 40 minutes.
  4. Pour the flour onto a pastry board and make a well in the center where you will place the eggs, 3 pinches of fine salt and a tablespoon of extra virgin olive oil.
  5. Beat the eggs with a fork and gradually add the flour, trying to obtain a smooth and homogeneous mixture.
  6. Let the dough rest at room temperature for 30 minutes.
  7. Meanwhile, blend the freshly cooked beetroot in a blender, adding a pinch of nutmeg, the grated Parmesan cheese, salt, and the Sterilgarda Ricotta to create the filling.
  8. Using a pasta machine, begin rolling out the dough, passing it through the machine several times until it is thin.
  9. Place the dough on a lightly floured surface and arrange small mounds of filling on it, spacing them 2 cm apart using a teaspoon.
  10. Fold the pastry over itself and use your fingertips to remove the air and cut out the tortelli using a pastry wheel.
  11. Arrange the tortelli on lightly floured trays, spacing them a little apart.
  12. Take a saucepan and bring the water to the boil.
  13. Boil the tortelli in plenty of lightly salted water for about 5 minutes.
  14. Meanwhile, melt a knob of butter with a few fresh sage leaves.
  15. Drain the tortelli al dente into the pan and sauté everything for 1 minute.
  16. Garnish with Parmigiano Reggiano DOP and black pepper.
  17. Serve the beetroot tortelli with ricotta piping hot.

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First Courses

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