Romantic Ruby Beet Tortellini with Mushroom Love ❤️
Craft a truly special and romantic meal with homemade ruby beet tortellini filled with a delectable wild mushroom and goat cheese mixture, all tossed in a fragrant garlic sage sauce. A perfect labor of love for a special occasion!
Equipment
- Pasta Machine
- Food Processor or Blender
- Baking Sheet
- 3-inch (7.5 cm) Cookie Cutter
- Large Sauté Pan
- Large Pot
Ingredients
Beet Pasta
- 1 medium beet about 3 oz / 84g, pureed
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt
Wild Mushroom Filling
- 4 cups finely chopped mushrooms like maitake or cremini
- 1 minced garlic clove
- 2 tablespoons butter or olive oil
- Freshly ground salt and pepper to taste
- 2 ounces creamy goat cheese
Garlic Sage Sauce
- 3 garlic cloves sliced in half
- 1/4 cup good quality olive oil
- 4 fresh sage leaves plus extra for garnish
Instructions
For the Vibrant Beet Pasta:
Start by washing and drying your beet. Rub it with a little olive oil and sprinkle with kosher salt. Wrap it snugly in aluminum foil and bake in a preheated 350°F (175°C) oven for about 45 minutes to 1 hour, or until it's tender when pierced with a knife. Let it cool, then easily peel the skin and puree the beet in a small food processor or blender until smooth.- If using a food processor, combine the pureed beet, eggs, yolk, and olive oil, pulsing a few times until just incorporated. Then add the flour and salt, pulsing briefly to bring the dough together. If mixing by hand, pile the flour and salt on a clean counter, making a well in the center. Whisk the pureed beet, eggs, and yolk in a small bowl, then pour into the well. Gradually draw the flour into the liquid with a fork until a dough forms.
- Turn the dough onto a lightly floured surface and knead by hand for a few minutes (if using a food processor) or 8-10 minutes (if mixing by hand) until it's smooth and boasts a beautiful, vibrant pink color. Wrap the dough tightly in plastic wrap or place it in a zip-top bag and refrigerate for at least 2 hours, or even overnight, to let it rest and hydrate.
For the Flavorful Mushroom Filling:
In a pan, heat the butter or olive oil. Add the minced garlic and sauté briefly until it's just fragrant. Stir in the finely chopped mushrooms and cook for a few minutes until they are tender and cooked through. Season with a pinch of salt and pepper.- Let the cooked mushrooms cool completely. Once cool, gently mix them with the creamy goat cheese until well combined. This filling can be made ahead and kept refrigerated.
Assembling Your Heart-Shaped Tortellini:
When you're ready to assemble, divide your rested pasta dough into about 6 pieces. Use a pasta machine (highly recommended for thin, even sheets) or a rolling pin to roll each piece into very thin sheets. As you roll, lay the sheets on a lightly floured baking sheet and cover them with a clean, floured kitchen towel to prevent drying. It's crucial to have your filling ready before you start rolling so the pasta doesn't dry out.- Use a 3-inch (7.5 cm) cookie cutter to cut circles from the pasta sheets. Place a small amount of the goat cheese and mushroom filling in the center of each pasta circle.
- Moisten half of the circle's edge with a damp finger (just a tiny bit of water!). Fold the dough over to form a semicircle, gently pressing the edges to seal. Then, bring the two tips of the semicircle together, using a tiny drop of water to secure them and form the classic tortellini shape. Place the shaped tortellini on a floured baking sheet.
- You can cook your fresh tortellini immediately, or freeze them for later enjoyment. To freeze, place the tortellini on a floured baking sheet and freeze until solid (a couple of hours). Then, transfer them to an airtight container or zip-top bag and keep frozen for up to 1 month.
For the Simple Garlic Sage Sauce & Cooking:
In a large sauté pan, gently heat the olive oil with the sliced garlic cloves and sage leaves over medium heat. Let it cook for about 10 minutes, allowing the garlic and sage to infuse the oil beautifully until the garlic just begins to turn golden.- While the oil infuses, bring a large pot of well-salted water to a rolling boil. Add your fresh or frozen tortellini to the boiling water in batches. Cook for about 5-8 minutes – they'll float to the top and the edges will soften when ready.
- Using a slotted spoon, transfer the cooked tortellini directly into the sauté pan with the garlic sage oil. Keep the heat on high to lightly brown the tortellini and allow a bit of the starchy pasta water to thicken the sauce. Serve immediately, garnished with fresh sage leaves and, if desired, a sprinkle of Parmesan cheese. Enjoy this wholesome, homemade dish made with love!
Notes
Feel free to garnish with fresh sage leaves and, if desired, a sprinkle of Parmesan cheese. Enjoy this wholesome, homemade dish made with love!
#ValentinesDayDinner #RomanticPasta #HeartfeltRecipe #BeetLove
Nutrition Information:
Calories: 400 kcal Total Carbs: N/A Net Carbs: N/A Fats: N/A Protein: N/A