Beetroot-Infused Whipped Feta Filling

Cathrin Simon
2 days ago
1 min read

Updated: 9 hours ago

This filling pairs naturally with beetroot pasta dough for a beetroot-on-beetroot dish that's as dramatic on the plate as it is delicious — but it also works well tucked inside a plain egg dough if you want the color to come through just once, in the filling rather than the pasta itself.

Ingredients

200g feta
50ml milk
50g roasted beetroot purée (see our beetroot dough guide for the roasting method)
Salt and pepper, to taste

Tools

Blender or food processor
Piping bag

Whip the feta

Add the feta and milk to a blender and whip until light and airy.

Add the beetroot

Add the roasted beetroot purée, season with salt and pepper, and blitz again until everything is fully blended and smooth.

Fill and shape

Transfer to a piping bag and use it to fill mezzelune, lanterne, or any shape you like — this filling holds its shape well, so it's forgiving even if you're newer to filled pasta.