Two-Colour Tortellini

Method

1. Prepare two doughs: one classic egg dough (flour and eggs) and one with beet puree.
2. Knead both until smooth.
3. For the filling, mince mortadella, ricotta, grated cheese, and one egg yolk.
4. Roll out the egg dough and place beet tagliatelle strips on top, roll with a rolling pin to adhere.
5. Pass the sheet through a pasta machine.
6. Flip the sheet and cut squares no larger than 3 cm.
7. Place filling in the center.
8. Close each square in half to form a triangle.
9. Fold the edges to create the belly of the tortellini and bring the corners to the center, sealing well.
10. Cook the tortellini in broth (or as you prefer).