Tortellini with beetroot sauce

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 chunks
• 375 ml (1 1/2 cups) tortellini cooking water
• 250 ml (1 cup) 15% cooking cream
• 1 minced garlic clove
• Salt and pepper from the mill
• 250 ml (1 cup) grated fresh parmesan

Path to follow

1. In a large pot, bring water to a boil and cook the tortellini for 8 minutes or until al dente. Reserve 1½ cups cooking water and drain.
2. Peel and cut the beets into large chunks. Place in a food processor and chop finely.
3. In a large deep skillet, heat the oil over medium-high heat and cook the green onions and beets for 2 minutes. Stir in cooking water and simmer over low heat for 10 minutes or until beets are cooked. Return beet mixture to food processor, add cream, garlic, salt and pepper.
4. Blend until you get a creamy consistency. Add more cream if needed.
5. Pour the beet sauce into the skillet and add the cooked tortellini. Simmer gently for 2 minutes.
6. Garnish with fresh grated parmesan when serving.

For adventurers

When ready to serve, garnish with:

• ½ cup cooked bacon, crumbled
• ½ cup walnuts

May 29, 2021 0 comments

10 min

6

22 min

Se congèle trois mois.