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    January 12, 2018

    Beet and ricotta tortellini with blood orange tarragon butter and hazelnuts

    recipe

    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. 

     

    recipe

    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.

    suggestions

    • 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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    beet, blood orange, pasta, ricotta, tortellini

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    13 Comments

    1. Ruth Miranda says

      January 13, 2018 at 4:46 pm

      THey look so lovely!!!

      • twiggstiudios says

        January 19, 2018 at 5:54 pm

        Thank you Ruth x

    2. Rebecca Goodman says

      January 17, 2018 at 10:36 pm

      So beautiful Aimee the colour is amazing and you make tortellini look so easy.

      • twiggstiudios says

        January 19, 2018 at 5:52 pm

        Thank you so much Rebecca x

    3. Rachel Berger says

      July 19, 2019 at 8:34 pm

      can you convert the grams to cups for me please??? 🙂

    4. Nidhi says

      July 31, 2019 at 11:04 pm

      Hi Aimee, this looks delish! Can’t wait to try it, although is it raw beetroot puree or roaste? Also how many serves. Thanks.
      P.S. LOVE the photos

      • twiggstiudios says

        August 4, 2019 at 11:27 am

        hi nidhi, the beetroot needs to be baked so you can get a nice smooth puree xx

    5. Vilde says

      April 4, 2020 at 12:44 pm

      Hi Aimee, I’m addicted to your recipes. The different flavours and colours are so inventive and magical. It’s the kind of stuff I imagine Mrs Weasley makes. It’s so inspiring!

      How many servings would you say this recipe makes (ca.)?

      Thanks again for sharing 🙂
      Love, Vee

      • twiggstiudios says

        April 14, 2020 at 6:48 pm

        thank you vilde, it serves 4 to 6 depending on serving size, you can also freeze the filled uncooked pasta if you have left overs x

    6. Heidi says

      July 11, 2020 at 4:04 pm

      So beautiful!

      I was wondering if you could tell me how big you cut your squares and circles for the ravioli?

      • twiggstiudios says

        July 15, 2020 at 6:01 pm

        thank you these were quite large ones, around 3 inch square

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