Roasted beetroot tortellini with pecan nuts
Executive Chef Paulo Fortes proposes this tasty recipe of beetroot tortellini and pecans to eat your way to your lover’s heart.
Ingredients
- 1kg beetroot
- 50ml olive oil
- Salt to taste
- Black pepper milled
- 200gr pecan nuts
- 3gr small beetroot leaves
- 3 baby beetroots
Ingredients for fresh pasta
- 600gr wheat semolina
- 300gr wheat flour
- 3 eggs
- 10gr fine salt
- 25ml oil
- 50ml water
- 300gr egg yolk
- 1 beaten egg (to brush the pasta)
Beetroot Preparation
- Wash the unpeeled beetroots well and season with olive oil, salt and pepper.
- Place in aluminium foil and into the oven at approximately 180ºC for 40 minutes, until it can be easily cut with a knife.
- Remove the beetroot from the foil and remove the skin.
- Divide the beetroot in half.
- Cut one of the parts in small cubes and reserve.
- Cut the other part into pieces and put in the food processor for 5 minutes, with salt and pepper and a dash of olive oil.
- Remove from the processor and place in a colander with absorbing paper to remove excess water.
- Roast the pecan nuts in the oven at 170ºC for 5 minutes.
- Remove from the oven and chop into small pieces, leaving a few whole ones for the finishing.
- Add the pecan nuts and beetroot cubes to the purée and mix well.
- Place in a pastry bag and reserve.
- Wash the baby beetroot well and remove the peel.
- Cook in water and salt for about 30 minutes.
- Remove from water, cut in half and reserve.
Preparation fresh pasta
- Weigh all the ingredients.
- In a bowl, add the flour and salt.
- In another bowl, add the eggs, yolks, water and oil.
- With a hand whisk, mix all the liquids and reserve.
- Mix the dry ingredients in a food mixer.
- Add the liquids in 3 times with 4 minute intervals between each.
- Remove the dough from the machine, on a flat surface sprinkle with wheat semolina and kneed well by hand until you get a homogeneous consistency.
- Place a tea towel over the dough and leave rest for at least 1 hour.
Pull and cut the dough
- Cut a piece of the dough and stretch in the machine starting by number 10 and sprinkle with semolina between each number until you reach no. 1.
- Stretch the dough on a flat surface and brush with beaten egg until half the dough.
- With the pastry bag, put the filling with 3cm intervals between each and place the other part of the dough on top.
- Close the packet well around the filling to avoid any air between the filling and the dough.
- Cut the rims and reserve.
Preparation
- Cook the tortellini in boiling water and salt, between 3 to 4 minutes.
- Put a dash of olive oil in a pan and sauté the cooked halves of beetroot, season with salt and pepper.
- Plate like on the photograph.