Beet Tortellini with Kiwi Velouté | How to make Beet Tortellini with Kiwi Velouté

By Divya Jain  |  27th Mar 2018  |  
5 from 1 review Rate It!
Beet Tortellini with Kiwi Veloutéby Divya Jain
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    1

    People

1

1

About Beet Tortellini with Kiwi Velouté Recipe

This elegant tortellini has unusual combination of beet, kiwi and paneer. The tortellini itself is stuffed with paneer cheese filling and served with creamy, slightly sour velouté.

Beet Tortellini with Kiwi Velouté

Ingredients to make Beet Tortellini with Kiwi Velouté

  • TORTELLINI- 1/4 cup flour
  • 1 tsp beet juice
  • 1 tsp olive oil
  • salt
  • KIWI VELOUTÉ- 1 kiwi
  • salt
  • Black pepper
  • 2 tbsp vegetable stock
  • 3 tbsp cream
  • 1/4 tsp mixed spice
  • 1/2 tsp lemon juice
  • paneer CHEESE FILLING- 1/2 cup paneer
  • 2 tbsp cheese
  • 2 tbsp chopped onion
  • salt
  • 1/8 tsp black pepper
  • 1/8 tsp mixed herbs

How to make Beet Tortellini with Kiwi Velouté

  1. KIWI, CREAM, VEGETABLE STOCK, LEMON JUICE. FLOUR, BEET, OLIVE OIL. PANEER, CHEESE, ONION.
  2. GRATE THE BEETS
  3. SQUEEZE OUT ALL BEET JUICE.
  4. TORTELLINI DOUGH- 1/4 CUP FLOUR, 1 TSP BEET JUICE, 1 TSP OLIVE OIL, SALT AND WATER
  5. KNEAD INTO SEMISTIFF DOUGH BY ADDING LITTLE WATER AT A TIME.
  6. COVER AND KEEP ASIDE FOR 30 MINUTES.
  7. FOR KIWI VELOUTÉ- 1 KIWI, SALT, PEPPER, 1-2 TBSP VEGETABLE STOCK, 3 TBSP CREAM, 1/2 TSP LEMON JUICE
  8. ADD VEGETABLE STOCK IN KIWIS AND BLEND INTO A COARSE PUREE.
  9. LITTLE GRANARY TEXTURE
  10. BOIL PUREE UNTIL ROLLING BOIL. SWITCH OFF AND IT COOL COMPLETELY.
  11. ADD CREAM, MIX WELL.
  12. ADD SALT, PEPPER, MIXED SPICE (OPTIONAL), LEMON JUICE. MIX WELL AND KEEP ASIDE.
  13. FOR PANEER FILLING- 1/2 CUP PANEER, 2 TBSP CHEESE, 2 TBSP CHOPPED ONION, SALT, PEPPER, MIXED HERBS.
  14. TAKE ALL INGREDIENTS IN A BOWL.
  15. CRUMBLE COARSELY.
  16. ROLL OUT PASTA DOUGH.
  17. FAIRLY THIN SHEET.
  18. CUT IN SQUARE SHAPE.
  19. TRIM THE EDGES
  20. PLACE GENEROUS AMOUNT OF FILLING IN CENTRE.
  21. FOLD IN HALF.
  22. TUCK THE EDGES TO FORM A TORTELLINI SHAPE.
  23. DROP THE TORTELLINI IN SALTED BOILING WATER.
  24. COOK UNTIL IT FLOATS TO THE WATER SURFACE. (3-4 MINUTES)
  25. TO SERVE, LADDLE THE KIWI VELOUTÉ INTO A DEEP DISH AND PLACE TORTELLINI IN CENTRE.
  26. GARNISH WITH BEET JUICE AND CREAM
  27. SERVE WARM

Reviews for Beet Tortellini with Kiwi Velouté (1)

Nahida Akter8 months ago

So innovative,intelligent&beautiful obviously.thanks dear.
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