Tortelli caramelle . #getcooking!

This is incredibly easy recipe for Tortellini adulterated from Gourmet traveller
( Apparently Caramelle is in reference to the shape like a bonbon).
The sneaky trick?
Buy Wonton wrappers instead of making the pasta.
Then you just fill the wrappers with either the beetroot or the ricotta and spinach.
The contrast of the red and green is so pretty on the plate don’t you think?
Of course you can just do one filling if you so desire….

You need for  6 fashionista or 35 models:
Ricotta and spinach filling
75 gm each of English spinach leaves and wild greens
100 gm ricotta
20 gm (1/3 cup) finely grated parmesan
1 egg yolk
To taste: finely grated nutmeg

Beetroot filling
200 gm roasted beetroot, puréed
100 gm goat’s cheese
50 gm ricotta
20 gm finely grated parmesan
To serve
100 gm butter, coarsely chopped ¼ bunch sage leaves
To serve: finely grated parmesan

•    Slip into cashmere P’Js
•    Pull on Hermes slippers
•    Pour a wine and guzzle.
•    Toss beetroot in the oven and roast for about 45 minutes and then toss in the whizzer to puree.
•    For ricotta and spinach filling:
•    Steam spinach and wild greens until wilted as you are after shopping at Prada. Then drain and squeeze out water.
•    Finely chop and transfer to a bowl.
•    Add ricotta, parmesan, egg yolk and season to taste with nutmeg, sea salt and freshly ground black pepper.
•    Give a good mix while you pour another glass of wine.
•    For beetroot filling:
•    Combine pureed beetroot, goat’s cheese, ricotta  and the finely grated parmesan  in a bowl and season to taste.
•    Open the wonton wrappers and place on the bench ready to fill.
•    Place a tablespoon of each filling , alternating the ricotta and wild greens and beetroot fillings, among each piece of pasta.
•    Delicately roll the long edge of the pasta over the filling and gently pinch the ends so it looks like a bonbon.
•    Bring a saucepan of salted water to boil, add pasta and cook in batches until al dente (3-4 minutes).
•    They are cooked when they float to the top.
•    Using a slotted spoon, transfer to a warm, lightly oiled bowl.
•    Now melt butter in a large frying pan over low-medium heat, add sage and cook for 2 minutes.
•    Drizzle butter over tortelli pasta
•    accessorise with fresh parmesan and some spinach
•    Serve toute suite with crunchy bread and salad.
•    Yum.