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. 



  • 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.


  • 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.