
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.




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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
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Preparation
- 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.
- Peel and cut the beets into large pieces. Place in a food processor and chop finely.
- 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.
- Blend until creamy. Add more cream if needed.
- Pour the beetroot sauce into the pan and add the cooked tortellini. Simmer gently for 2 minutes.
- 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