Fresh beetroot tortellini with butternut squash and sage | KitchenAid UK
Celebrate our colour of the year with this delicious beetroot tortellini!
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Ingredients
- 140 g beetroot peeled, cubed
- 450 g all purpose flour
- 4 large eggs
- 400 g butternut squash
- 200 g ricotta
- 25 g grated parmesan
- 2 tsp salt
- pinch nutmeg
- 1 tsp lemon zest
- 5 sage leaves, chopped
- 130 g butter, browned
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