Tortellini with beetroot sauce

Enjoy our tortellini topped with a creamy beetroot sauce. This recipe combines the sweetness of blended beets with cream and garlic, perfectly enveloping the al dente tortellini. Topped with freshly grated Parmesan cheese, this dish offers a delicious blend of textures and flavors, ideal for a culinary experience rich in color and taste. A perfect choice for a special meal or a gourmet evening at home.


0 comments

10 min
6
22 min
Freeze for three months.

  • Ingredients

    • 35 oz (1 kg) frozen tortellini (meat or cheese)
    • 45 ml (3 tbsp) olive oil
    • 3 green onions, chopped
    • 500 ml (2 cups) raw beets (about 4 medium beets), peeled and cut into large pieces
    • 375 ml (1 1/2 cups) tortellini cooking water
    • 250 ml (1 cup) 15% cooking cream
    • 1 clove of garlic, chopped
    • Salt and pepper from the mill
    • 250 ml (1 cup) freshly grated Parmesan cheese

  • Preparation

    1. In a large pot, bring water to a boil and cook tortellini for 8 minutes or until al dente. Reserve 1½ cups cooking water and drain.
    2. Peel and cut the beets into large pieces. Place in a food processor and chop finely.
    3. In a large, deep skillet, heat oil over medium-high heat and cook green onions and beets for 2 minutes. Stir in cooking water and simmer over low heat for 10 minutes or until beets are tender. Return beet mixture to food processor; add cream, garlic, salt and pepper.
    4. Blend until creamy. Add more cream if needed.
    5. Pour the beetroot sauce into the pan and add the cooked tortellini. Simmer gently for 2 minutes.
    6. Garnish with freshly grated Parmesan cheese when serving.

For the adventurers

Notes and tips

When serving, garnish with:

½ cup cooked bacon, crumbled
½ cup walnuts

Réaliser en mini Batch-Cooking Réaliser en Batch-Cooking