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beet green tortelloni in cream sauce

Recipe by
Pia Vidal

I make this tortelloni with beet green, but you can substitute with spinach, kale or any green that you might like. I really use what's on my veggie garden. Same with the herbs

yield 4 serving(s)
prep time 30 Min
cook time 30 Min
method Pan Fry

Ingredients For beet green tortelloni in cream sauce

  • 3 lg
  • 300 g
    all-purpose flour
  • 1/2 tsp
  • 2 Tbsp
    olive oil
  • 4 clove
  • 1 md
    yellow onion, finely chopped
  • 1 Tbsp
  • 1 Tbsp
    fresh basil, chopped
  • 1/2 Tbsp
    fresh sage, chopped
  • 3 c
    beet greens, coarsely chopped
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • 1/2 c
    grated parmesan cheese
  • 2 lg
  • 3/4 c
    heavy cream
  • 1/2 Tbsp
    fresh parsley, chopped
  • 1/4 c
    tomato, diced

How To Make beet green tortelloni in cream sauce

  • 1
    Place the flour in a bowl. Make a well in the center and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the dough together until all binds together to give you a smooth lump of dough.(You can also make your dough in a food processor). Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, Then, wrap it in cling film, cover it with a cloth and put it to rest for half an hour. (Here you can start with your filling.) Then roll the dough with a rolling pin or a pasta machine. Lightly dust the pasta with flour if it sticks at all. How thin? really depends on your taste. I like it about 1 to 1.5 millimeters thin.
  • 2
    Heat a skillet on low; add the olive oil and then the garlic. Cook on very low heat for about 10 minutes. We want then to turn into a butter consistency.Then add the onions and raise the heat to medium. Cook until onions are translucent. About 10 minutes;stir in the herbs and the beet greens. Cook for another 10 minutes until the greens are welted. Season with salt and pepper and let the filling cool down. (Here you can start rolling the dough).
  • 3
    In a large bowl, combine the beet greens, Parmesan and eggs.Mix well. Place the rolled dough over a tortelloni mold. Spoon in the filling. Pour a few tablespoons of water into a small cup. Using your finger, line the edge of the tortelloni with water. This will help the pasta seal in the filling and stick together. Place another sheet of dough on top and press it by rolling it with the rolling pin several times until you can See the shape of the cut tortelloni come through. Repeat the process until you run out of dough and filling.
  • 4
    Pour cream and parsley on a pan and warm it up on low heat. Lightly season with salt and pepper. Meanwhile cook the tortelloni in plenty of boiling salted water for 5 minutes, until all risen to the top, then use a slotted spoon to transfer them to a pan with the cream sauce. Gently turn the pasta to be coated in the sauce and leave for a minute for the pasta to absorb some of it. Spoon the tortelloni onto 4 plates and top with the cubed tomato grated Parmesan.

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