1 Beet and ricotta tortellini with blood orange tarragon butter and hazelnuts - twigg studios
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Beet and ricotta tortellini with blood orange tarragon butter and hazelnuts

Making pasta or tortellini in this case is what i do to relax. This week i needed to relax, not because I’m busy as I’m not unfortunately (i wish i was) i don’t know if its the January blues or the lack of any projects but I’m not feeling like doing any thing this week. I think its probably just a come down from all the Christmas excitement (and chocolate lol) and the terrible winter weather, its the darkness that annoys me as i shoot with natural light and there just doesn’t seem to be any at the moment. Any way i have a one to one workshop this week, so i went to get some ingredients and came across some beetroot and that’s how this recipe came about and thankfully there was just enough light to photograph it. I have been wanting to create another savoury blood orange recipe after i made a blood orange roast chicken last year, and this was the outcome. Orange butter for my pasta with tarragon and hazelnuts and loads of parmesan as i love parmesan. 



pasta dough

  • 2 1/4 cups (350g) 00 flour
  • 100g pureed beetroot
  • 3 eggs
  • pinch of salt

mix the eggs and beetroot puree together and then make a mound with the flour and make a hole in the centre and pour on half the wet mixture and salt and start mixing with a fork then add some more and mix until you have a manageable dough. knead for 5 minutes then cover and leave to rest for about 20 minutes.

for filling

  • 300g ricotta
  • 70g grated parmesan
  • salt/pepper
  • 1 yolk or 1 quails egg
  • nutmeg

mix ricotta and parmesan together in a bowl and grate about 1/4 of a tsp of nutmeg and lots of black pepper and some salt and mix again and set aside, roll out dough with a pasta machine (I roll it through fold it and roll it through again two times before I start turning down the dial) until quite thin ( i usually go down to number 7) then cut into circles with a cookie cutter or squares using a pastry wheel (i thought the squares liked nicer)  and place a spoonfull of filling in the centre and fold in half, pinch the edges closed, then fold into tortellini, boil for 3 to 4 minutes while you make sauce

butter sauce

  • 100g butter
  • juice from half a blood orange
  • leaves from 2 sprigs of tarragon
  • splash of balsamic vinegar (optional)
  • salt and pepper
  • parmesan cheese
  • handful of hazelnuts chopped

melt butter in a pan and add orange juce, tarragon and hazelnuts and a small splash of balsamic vinegar, simmer until bubbling then toss in the pasta an coat them with the butter and serve with lot of grated parmesan and salt and pepper.


  • don’t fancy orange then just brown the butter and serve them in that
  • cant find blood oranges (the season is short) try a different orange variety or try lemon instead 
  • don’t like tarragon? use sage instead add it to the pan with the butter to crisp up before adding the orange juice.
  • find tortellini to fiddly make ravioli instead 


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