Beet Pasta Mushroom Tortellini From Scratch

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To celebrate the awesomeness of mushroom foraging, I decided to make these tortellini from scratch, with my fresh beet pasta.

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They are very simple to make. It is a lengthy process though. The kind that I love. I love cooking projects like this one.

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First, make the beet pasta, let it rest in the fridge for at least 2 hours. I usually make it the day before.

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Roll it out with the pasta machine, preferably. Or a rolling pin if you are brave and determined.

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Cut the pasta into circles, I used a cookie cutter. Then add in the fillings.

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Now fold it over. Like a little empanada. Press slightly with your fingers to make the pasta stick together. Then simply join both ends of the semi circle just like this.

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Swipe up for the full recipe and see how I cooked the tortellini afterwards!

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