Beetroot tortellini with pear, rosemary and goat cheese filling.
Beetroot Tortellini With Pear, Rosemary And Goat Cheese Filling
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1 1/4 cup flour
1 tsp salt
2-4 tsp beet juice*
300g goat cheese
1/4 cup milk
1 tbsp pear honey** or pear jam/jelly
3/4 tsp fresh rosemary, finely chopped
In large mixing bowl, combine the flour and salt. Create a well in the dry mix and add in eggs. Incorporate enough beet juice to obtain a cohesive and soft dough.
Knead the dough on floured surface until it becomes firm and elastic. Saran-wrap and refrigerate for 20min minimum.
Combine goat cheese, pear honey and rosemary together. Incorporate milk to obtain a soft consistency (similar to mashed potatoes). Taste and adjust if required. Place in piping bag.
Divide dough in 2 and run through pasta machine (the thinner the better, there will be 2 layer of pasta surrounding the filling). I usually go down to 8 on my pasta machine.
Place sheet of pasta on floured surface. Cut out large circles of dough (can use a ring or a large glass).
Place 1tbsp of filling onto center of the pasta. Moisten the dough slightly with water before folding in half to obtain a half-circle and seal.
Moisten the edges of the pasta and link them together.
Bring a large pot of water to a boil (make sure to salt your water). Add tortellini, and stir occasionally to avoid sticking. They are ready when they float to the surface.
Place tortellini on a sheet tray and freeze. Once frozen, transfer to freezer-safe container. They can be frozen up 2 months.
For the pear honey
Derived from boiling grated pears in water and sugar, sieving the liquid overnight then adding gelatin.
For beet juice
Collect the red boiling liquid when cooking beets. Make sure the pigment is concentrated (you may have to reduce the liquid).