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Serves 10 | Prep Time | Cook Time

Why I Love This Recipe

The beautiful color of the fresh beets coming through the pasta blended with the delicious pesto butter is memorable in your mouth. The dough may be made well in advance. The tortellini’s can be made ahead and frozen. Even the pesto butter can stay in the freezer. When you are ready to serve, just make the wine reduction and stir in the pesto butter, strain, and place in a pan. Add the cooked tortellini and you are ready for a treat!

Ingredients You'll Need

Pasta Dough – use half for this recipe and freeze remaining for another time:
¾ cup flour
¼ cup Semolina flour
1 egg
1 tablespoon Virgin olive oil
½ teaspoon salt
1 tablespoon or more water
Egg white for brushing
1 small red beet cooked and peeled
1/3 cup Mascarpone cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon sea salt
Freshly ground pepper to taste
½ cup white wine
2 shallots
½ cup Chicken Stock - See recipe in Sauces and Dressings
Pesto Butter
1 stick butter softened
1 teaspoon Himalayan salt
7 garlic cloves
2 cups fresh basil


For pesto butter, combine garlic and basil in the work bowl of the food processor. When mixture is finely chopped to a puree, add butter and salt. Shape into a log and freeze until needed.

For Pasta dough, combine all ingredients in food processor, except for the egg white used for brushing, until smooth dough is formed. Add more water or flour, depending on the consistency. Roll pasta dough through pasta machine until long and thin. Use flour as needed to prevent sticking. Cut into 1½ inch squares. Place 1/4 teaspoon beet filling in the center of each rectangle. Brush with egg white around edges. Fold carefully over to secure edges. Press ends together. Place on floured lined tin foil on a cookie sheet or large plate. Repeat with remaining pasta. Let dry on one side and turn over to allow the other side to dry. Tortellini may be frozen for a later use. Place in baggies.

For Filling, place beets in the work bowl of the food processor and process until finely pureed. Add Mascarpone cheese, Parmesan cheese, salt and pepper. Process until mixture is well combined. Set aside.

Place wine, shallots and Chicken Stock in a small saucepan. Bring to a boil and reduce mixture by half. Strain and discard shallots. Place reduced liquid in a clean saucepan. Set aside.

When ready to serve, bring a large skillet to a boil. Season with sea salt and 1 tablespoon of olive oil. Place prepared tortellini into boiling water and cook on a low heat for about 10 minutes or until tender. Place reserved pesto butter in a non-stick skillet. Add tortellini and cook over low heat. I like to serve 3 to 5 tortellinis per person. Grate some parmesan cheese over and enjoy.

Place reduced chicken broth and wine into a small saucepan. Bring to a boil and reduce heat. Slowly mix in basil butter, 1 tablespoon at a time. Strain into a non-stick skillet. Then add tortellini.

Questions, Comments & Reviews

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