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We've got the exclusive gourmet recipes from Lenzerheide Restaurant, South Australia.


  • 1 small finely chopped onion

  • 1 tsp. garlic

  • 350g floury potato

  • 1 tbsp. basil finely chopped

  • 2 tbsp. oregano finely chopped

  • 1 tsp. parsley finely chopped

  • Salt & pepper

  • 1 large egg yolk

  • 3 tbsp. freshly grated parmesan cheese

  • Sea salt and cracked pepper

  • 500g fresh pasta dough thinly rolled on your pasta machine

  • 2 bunches baby beets blanched and peeled

  • 100g Persian feta

  • 200g butter

  • 1 tsp. ground cinnamon


  • 1.

    Boil the potatoes in their skins. When cool, peel them and puree them with a potato ricer in small bowl. Heat olive oil in a small pan and sauté the onion for a few minutes to soften. Add the potato puree with some salt and pepper. Mix the egg yolk, herbs and parmesan.

  • 2.

    With a round cutter approx. 7cm in diameter cut the pasta in batches to prevent drying out. Place a small ball of mix on centre of each pasta round, fold in halves and seal with dampened fingers. Bring each corner together and press.

  • 3.

    When the tortellini are made, bring a large saucepan of water to the boil. Add salt, then gently slide in half the tortellini, and cook for 4 minutes. When the pasta rises to the surface remove it with a slotted spoon and transfer it to a pan with melted butter and fry over heat until the butter goes a golden brown colour.

  • 4.

    Meanwhile, heat another pan and cook the baby beets until heated in butter.

  • 5.

    Place the tortellini on a long rectangular plate, and scatter some of the beets and the Persian fetta around the plate. Sprinkle the plate with some of the golden butter and a pinch of cinnamon.

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