BEETROOT & CHEESE FILLING FOR PASTA

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Mia from Green Bonanza has challenged a group of Norwegian foodbloggers (Matbloggsentralen) to create a dish with beets. That is, this months theme is “Beets” and next month someone else in the group will set a new theme. It´s not a competition; just a fun challenge.

For you, the reader, it`s a great way to quickly get lot`s of inspiration on one topic and also to get to know new blogs. To make it easy for you I have made a list of great bloggers who participate this month. You will find the list below my recipe.

My contribution to this challenge is a beetroot filled agnolotti and here is the recipe:

INGREDIENTS

For 4-6 persons as a first course serving you will need:
* 130 g pre-cooked Beetroot
* 200 g Cream Cheese, like Philadelphia
* 1 small Garlic clove
* Juice from 1/4 fresh Orange
* 2 tablespoons Gryere Cheese (or other hard cheese)
* Salt & Black Pepper, to taste.
* About 600 g Fresh Pasta Sheets (Either store bought or home made – Lot`s of recipes to be found online.)

HOW TO MAKE THIS DISH

Have all the ingredients in a blender or use a hand-mixer.
Blend everything real smooth.
Place the puréed blend in the fridge for at least one hour.

Roll out your pre-made pasta dough.
With a circular shaped dough cutter, cut out as many round shapes from the pasta as possible.
Fill each one with a small teaspoon of the beetroot mix.
Fold the round pasta piece over to make a half moon shape.
Take caution to make sure the filling does not spill out.
Press the ends (the arch) tightly together!
A good tip is to take a little water on one finger and run it along the dough area where the ends meet to form the arch.
Cook the agnolotti for 3-4 minutes in boiling, salty water.
Sprinkle with grated cheese right before serving.

Enjoy!

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