I had this great idea that I would make fresh beet tortellini.
I was going to roll out my own pasta, create a yummy beet filling, top it with a drizzle of olive oil, fresh thyme, and feta cheese.
Well, that didn’t exactly happen, BUT Beet & Brown Butter Thyme Pasta Purses happened instead.
And, I think they were just as good – if not better!
The color alone makes me swoon.
My thought process was rather comical as well.
Fully aware I was filling the pasta purses (or tortellini) entirely too full of the beet cream, and certainly anticipating the brilliant red explosion while cooking, I simply told myself I didn’t really care. And, the truth was, I didn’t!
So, when prepping these babies yourself, be sure not to overfill your purses. We all know what happens when we stuff too much inside our purses…
…not a whole lot! 😃
Beet & Brown Butter Thyme Pasta Purses
1 pkg. wonton wrappers (OR homemade pasta sheets)
2 Tbs. water
1 cup roasted beets (peeled)
1 cup ricotta cheese
1 egg
1 Tbs. all purpose flour
sea salt and pepper
3 Tbs. fresh thyme, divided
2 Tbs. butter + 1/2 cup water
In the bowl of a food processor, puree the beets with the ricotta cheese, egg, flour, plenty of salt and pepper, and about 1 Tbs. fresh thyme.
Lay out the pasta or wonton skins and fill the center with just a dab of the beet cheese filling. Using your finger, spread water over two perpendicular edges, just wetting “enough.” Fold the wrapper over like a triangle, sealing the edges (assuming you don’t overfill). Wet the remaining edges and fold again to form a purse.
Once all the pasta purses have been formed, melt 2 Tbs butter in a large pot and bring to a simmer. Continue simmering until bubbling and just beginning to brown, exuding that toasted, nutty, sweet aroma. Add the water and pasta purses and cook for several minutes on each side, allowing all surfaces to become crispy brown. Cook until all the water evaporates.
Transfer to a serving plate, topping with lots and lots of extra pepper and the remaining thyme (and more brown butter, if need be).
