Directions

1. Preheat the oven to 400 degrees. Clean any dirt and grime from the beets, trim them of their leaves and wrap each tightly in aluminum foil.
2. Roast beets on a baking sheet for 50-60 minutes until a knife slides cleanly into the center of each beet. Allow the beets to cool completely before continuing with the dough.
3. Using a food processor or immersion blender, blend the cooled beets into a smooth mixture.
4. Pour the flour into a large mixing bowl and using your fist, create a well in the center. Crack the eggs and yolks into the well and sprinkle with salt.
5. Using a fork, begin by whisking the eggs until homogenous and then, begin to slowly cut in bits of the flour surrounding the well to incorporate into the egg mixture.Continue by cutting in more and more flour as the egg mixture thickens.
6. Before completely incorporating the ingredients, pour the beet mixture into the bowl and start to work it into the egg and flour mixture. As a shaggy dough forms, move from using the fork to using your hands.
7. Lightly dust a clean, flat work surface with flour and turn out the dough. Knead the dough for 5-7 minutes, add a small handful of flour as needed, until it is no longer wet and has formed a smooth, soft ball.
8. Set the dough aside in a clean, lightly floured bowl and cover with plastic or a dish towel. Let the dough rest for 30 minutes.
9. While the dough is resting, blend together the ricotta and Capri until smooth and completely incorporated. Mix in the salt and pepper. Set aside.
10. To begin making the tortellini, cut a quarter of the dough to use and rewrap the rest in plastic so it does not dry out. Using either a pasta machine or rolling pin, roll out the dough to a roughly ¼” thickness. Using a cookie cutter, jar or glass, punch out roughly 2-3” wide circles in the dough.
11. Spoon or pipe a teaspoon of the ricotta goat cheese mixture into the center of each circle of dough. To form the tortellini, folk the dough over onto itself to make a half moon shape and finish by taking the corners and pulling them towards each other to overlap and seal. Ensure that no filling is caught between any of the seams of your tortellini.
12. Place the formed tortellini on a plate or baking sheet lightly dusted with flour and cover with a dishcloth. Continue with the rest of the dough and filling until all the tortellini are formed.
13. At this point, remove the pistachios from their shells and set them in a skillet over medium-low heat. Toast for 5-10 minutes or until fragrant. Keep an eye on these as nuts have a tendency to burn when not watched closely! Remove the pistachios from the heat and chop roughly on a cutting board. Set aside.
14. Heat a large pot of salted water until it has reached a rolling boil. As the water is heating, place the butter in a large saucepan over medium heat and watch closely as it cooks down.
15. To achieve perfect brown butter, wait until after the butter has completely melted and begins to foam. After a moment, the foaming will subside. At this point, keep an eye for small brown specks forming in the liquid accompanied by a nutty aroma. At this point, remove the butter from the heat and pour into a small dish to stop the cooking before the brown specks become black and you have burned the butter.
16. Once the water has boiled, drop the tortellini one-by-one into the pot and stir every so often to ensure none are sticking to the bottom of the pot. Cook the tortellini until they have risen to the surface of the water, and then a minute more.
17. At this point, turn the heat to very low under the saucepan and remove the tortellini with a slotted spoon to that saucepan. Once all tortellini are removed, pour in the brown butter and toss them gently in it over the very low heat.
18. Spoon the tortellini and brown butter sauce into individual serving dishes and top with the chopped pistachios and more freshly cracked pepper.