goat cheese and beet tortelloni
I haven’t quite gotten the hang of this whole blogging regularly thing, and have not been keeping up on my part of the writing! I have, however, continued to get to eat a variety of wonderful creations that the foodie has made. One of these a few weeks ago was Goat Cheese and Beet Tortelloni.
We had gotten beets in our CSA delivery, so the foodie was looking for something to do with them. Being the continuously creative chef that he is, he saw goat cheese in the fridge and decided that goat cheese and beets would pair well together in a pasta dish. I wish I had his knack for thinking of delicious food combinations, but I think that’s why he is the foodie and I am the eater! 🙂
Beets tend to make wonderfully colorful dishes, and this one was no exception. The beets in this recipe hide inside the pasta, so a pureed beet sauce added the beautiful deep red color.
Goat Cheese and Beet Tortelloni
Filling:
2 medium sized beets
4 ounces goat cheese
2 tbls bread crumbs
zest of 1/2 a lemon
Bake beets, wrapped in foil, in 400F oven for about 45min or under soft
After beets have cooled, slide skins off and finely grate beets
Place grated beets, goat cheese, bread crumbs, and lemon zest in the workbowl of a food processor fitted with metal blade.
Pulse mixture until it is fully combined
Assembly:
Beet and cheese filling
1.5lbs fresh pasta sheets
(round dumpling wrappers found in Asian markets work, too)
Cut prepared pasta sheets with a 2.5in circular cutter. You should get about 48 rounds
Place 1 tsp of filling on pasta round
Dip fingertip into water and dampen edge of round
Fold in half while trying to push as much air out as possible
Overlap both pointy ends and press together
Repeat until all wrappers are used up
Cook in salted boiling water for 2-3 minutes or until they float to the top of the water
Tortelloni can be made up to 1 week ahead and kept refrigerated
