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1
Bring a large pot of water to a boil.
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2
Cut tops off beets and remove greens from their thick stems.
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3
Chop greens and set aside.
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4
Boil beets until fork-tender, about 45 minutes.
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5
Drain, then peel using your hands under cold running water.
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6
Cut one of the beets into chunks and set the others aside for another use.
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7
In a food processor, add chopped beet, bleu cheese, Pecorino Romano, and egg.
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8
Pulse until pureed.
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9
Youre now ready to make your first tortelloni.
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10
Spoon about 2 teaspoons filling onto a wonton wrapper.
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11
Brush all 4 sides with water.
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12
Fold one corner over to the opposite corner, creating a triangle shape.
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13
Seal the edges together with a fork.
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14
Pinch the two bottom corners together using your thumb and index finger.
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15
Sit it up and fold down the top corner, and youve made your first one!
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16
(After about 45 minutes, I had cranked out 34 of these beauties.
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17
I botched one of them and I was pretty generous with the filling, so you may end up with more than 34.
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18
Dont stress if theyre not perfect.)
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19
Bring a large pot of water to a boil for the tortelloni.
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20
In the meantime, in a large saute pan, heat olive oil over medium-high heat.
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21
Add garlic and beet greens and saute until wilted.
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22
When the tortelloni are done, add butter to the pan with garlic and beet greens.
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23
Take out the tortelloni using a slotted spoon or spider strainer and add to the pan.
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24
Toss everything, being careful not to break open the tortelloni.
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25
Sprinkle with Pecorino Romano and serve.
