Beet & Bleu Cheese Tortelloni with Sautéed Beet Greens

These tortelloni have a beet, bleu cheese and pecorino romano filling and are dressed with sautéed beet greens.

This recipe contains beets, cheese (blue), cheese (pecorino), eggs, wonton wrappers, olive oil, butter, garlic

4 Servings

Prep time: 1 hr

Cook time: 1 hr

Ingredients:

• 1 whole bunch of beets, with greens
• 1/3 cup(s) bleu cheese (I used bleu d'auvergne)
• 1/4 cup(s) pecorino romano, plus extra for serving
• 1 egg
• 1 pkg(s) package wonton wrappers
• 1 tbsp. olive oil
• 2 tbsp. butter
• 1 clove(s) garlic clove, minced

Instructions:

• 1. Bring a large pot of water to a boil. Cut the tops off of the beets and remove the greens from their thick stems.
• 2. Chop the greens and set them aside.
• 3. Boil the beets until fork-tender, about 45 minutes.
• 4. Drain them, then peel off their skins using your hands under cold running water.
• 5. Cut one of the beets into chunks and set the others aside for another use. In a food processor, add the chopped beet, bleu cheese, pecorino romano, and egg. Pulse until pureed.
• 6. You’re now ready to make your first tortelloni.
• 7. Spoon about two teaspoons of the filling onto one of wonton wrappers.
• 8. Brush all 4 sides with water.
• 9. Fold one corner over to the opposite corner, creating a triangle shape.
• 10. Seal the edges together with a fork.
• 11. Pinch the two bottom corners together using your thumb and index finger.
• 12. Sit it up and fold down the top corner, and you’ve made your first one!
• 13. After about 45 minutes, I had cranked out 34 of these beauties.
• 14. I botched one of them and I was pretty generous with the filling, so you may end up with more than 34.
• 15. Don’t stress if they’re not perfect.
• 16. Bring a large pot of water to a boil for the tortelloni.
• 17. In the meantime, in a large sauté pan, heat the olive oil over medium-high heat.
• 18. Add the garlic and beet greens and sauté until wilted.
• 19. When the tortelloni are done, add the butter to the pan with the garlic and beet greens.
• 20. Take out the tortelloni using a slotted spoon or spider strainer and add them to the pan.
• 21. Toss everything, being careful not to break open the tortelloni.
• 22. Sprinkle with pecorino romano and serve.