Beetroot Tortellaci with Chickpeas

Recipe by Elmlea
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Ingredients

  • For the Dough

    • 200g Cooked beetroot
    • 350g Flour
    • 1 Egg
    • Pinch salt
    • 1 spoon Olive oil

     

    For the Filling

    • 2 cans Chickpeas
    • 1 Garlic clove
    • 1 tsp Tahini
    • Zest & juice of 1 lime
    • 1 Red chili finely diced
    • Chopped parsley
    • 1 Mashed sweet potato

     

    For the Sauce

    • 200g Pumpkin
    • 1 Onion
    • 2 spoons Butter
    • 1 tub Elmlea Double
    • Grated nutmeg
    • Baby spinach
    • Hazelnuts

Directions

Dough

  1. Wizz the beetroot into a smooth puree, whizz in the egg & a pinch of salt.

2. Add the olive oil and flour and knead into a stiff smooth dough.

Filling

  1. Whizz all the ingredients together into a smooth paste, correct seasoning with salt & pepper.

Sauce

  1. Peel & cut the pumpkin & onion, place in a saucepan, season with salt, pepper & nutmeg, cover with cream and simmer until soft. Add a spoonful of butter and whizz into a smooth puree filling.
  2. Whizz all the ingredients together into a smooth paste, correct seasoning with salt & pepper.

Tortellaci

  1. Roll the dough into a 2mm thick sheet, cut into 6 cm square shape, brush edges with water.

 

Original recipe prepared by Chef  Aaron Degabriele 

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Products used in this recipe

Elmlea Double

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