Homemade Goat Cheese Pink Tortelli Pasta with Pea and Mint Pesto Recipe

Homemade Goat Cheese Pink Tortelli Pasta with Pea and Mint Pesto Recipe

• 7 oz. beets
• 1 lb. all-purpose flour plus 5 tbsp. for kneading
• 3 eggs
• ½ tsp. salt

• 3/4 cup ricotta cheese
• ¼ cup soft goat cheese
• 3/4 cup grated hard goat cheese
• Salt and pepper

• 1 cup frozen peas
• 1 garlic clove, peeled
• ½ cup extra virgin olive oil
• 4 to 6 tbsp. plain yogurt
• ½ cup mint leaves
• Salt and pepper
• ¼ cup grated parmesan cheese

• Juice of 2 limes
• 1 tbsp. honey
• 3 tbsp. olive oil
• Salt and pepper

• 3 or 4 tbsp. chopped walnuts
• mint leaves

1. Take the dressing ingredients and mix. Reserve.
2. Take the pesto ingredients and a puree using a hand food processor. Refrigerate covered until ready to use.
3. Wash the beets without peeling and wrap in aluminum foil to make a parcel. Place on a roasting pan or baking sheet and roast in the oven on medium-high for one hour or until tender. Let cool, then peel under running cold water. Using a blender or hand-mixed, process into a smooth puree
4. Place flour in a large bowl. Make a hole in the middle of the flour and add the beets, eggs, salt and pepper.
5. Mix slowly using a fork, and when mix is incorporated, knead with your hands until the dough separates from the walls of the bowl, and the dough is elastic and smooth. Add more flour as needed but not too much, it has to be an elastic dough but not too flour-y. Cover with plastic wrap and leave to rest for 30 minutes.
6. Mix the ricotta with the goat cheeses, add salt and pepper, and keep covered in the refrigerator.
7. Divide the dough into 6 parts (this depends on the size of your working surface). Roll out each part into very thin sheets, keeping the others covered with a cloth. Trim the edges so you have a straight rectangle about 6 inches wide, and as long as your working surface allows you to work comfortably.
8. Arrange about 1 tablespoon of the filling about 1 ½ inches from the edge of one side of the dough, leaving about 1 ½ inches from each other. Moisten your fingers in a bowl of water and brush the shorter edge. Fold one side over lengthwise until both edges are flush.
9. Press your fingers firmly around the filling, forming the shape of each tortelli, then cut out each tortelli with a knife, giving it a nice square shape. Finally, take a fork and press down with tines on the three straight edges of the tortelli, to close and seal the tortelli.
10. Leave the tortelli covered on a tray and repeat the process with the rest of the dough.
11. To cook, bring a large pot of salted boiling water and cook in about 6 batches for about 6-8 minutes. Keep the cooked ones warm – you can use a bowl of warm water. When they’re all ready, drain and serve with the pea pesto and lime dressing and garnish with mint leaves, walnuts and parmesan cheese on the table.