Description
A colorful tortellini recipe that both adults and kids can enjoy.
Ingredients
Scale
Basic Pasta Dough Ingredients
- 350g ‘00’ Flour (or All-Purpose can work)
- 200g Eggs (room temperature) (3 or 4 eggs + 2 extra yolks)
Rainbow Carrot Filling Ingredients
- 600g roasted or sauteed carrots (dice before cooking)
- 10 oz ricotta
- 20g finely shredded Parmigiano-Reggiano
- 4 oz chevre or goat cheese
- 1 tbsp chopped parsley
- 1/2 tbsp chopped dill (can use more to your liking)
- Splash lemon juice
- Salt and pepper to taste
Instructions
For the Pasta Dough:
- Make a well in the flour, and add eggs.
- With a fork, mix eggs together, then start slowly incorporating the flour. Take your time.
- Keep adding until you get a shaggy ball and can start kneading it.
- Knead for 10-15 minutes until smooth ball and flour/egg are thoroughly mixed.
- If it seems dry, lightly wet your hands, and continue kneading until smooth.
- Cover in a bowl or with plastic wrap and let rest for at least 30 minutes and up to an hour before rolling out and shaping.
- To color dough naturally, you can use vegetable powders and purees.
- For rainbow carrots, use pureed beets for purple, tomato paste for orange, and spinach puree for green. Substitute 35-50g of the egg for the purees if coloring the pasta.
Filling Instructions
- After roasting the carrots until soft, puree them until they have a smooth consistency.
- Mix the remaining ingredients in a bowl, add carrot puree, and fold until well mixed.
- Avoid over-mixing so your filling doesn’t become too soft.
- You can use this filling for any stuffed pasta.