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Serves 10 | Prep Time | Cook Time

Why I Love This Recipe

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 Sauce - see recipe in Sauces and Dressings


For Chicken Stock, heat all ingredients in large stockpot. Bring to boil. Reduce heat and simmer for 2 hours. Skim surface occasionally. Strain stock through colander lined with cheese cloth. Place in plastic container in freezer and use as needed. Heat before serving.

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.

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.

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

For Pesto Sauce, place basil, cilantro and garlic in a work bowl of the food processor. Puree until finely minced. Add pistachios and puree finely. Add softened butter and salt. Place in plastic wrap and shape into a log and 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 butter in a non-stick skillet. Add tortellini and cook over low heat. I like to serve 3 to 5 tortellini’s per person.

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 small pan and keep warm. Place a little sauce on each plate. Top with tortellini. Serve and enjoy!

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