Chicken Filled Tortellini in Beetroot Consommé

A creative adaptation of an all-time favourite, our tortellini are sitting pretty in pink.

Serving suggestion: For five deserving family members.


  • 1kg of chicken frames (can ask your butcher)
  • 2 x carrots
  • 1 stick of celery
  • 1 x brown onion
  • 4 cloves of garlic
  • 1 x bay leaf
  • 1 teaspoon of whole black peppercorns
  • 500ml of red wine
  • 5 litres of cold water
  • 500g of Golden Ravioli Chicken filled Tortellini
  • 1kg of uncooked beetroots
  • 2 x carrots
  • 1 stick of celery
  • 2 tablespoons of red wine vinegar
  • 50g of Persian feta or goats cheese


  • Place the chicken frames in a roasting tray and roast at 180 degrees until golden brown. Remove from tray and place in a large pot.
  • Roughly chop vegetables and lightly roast until just roasted. Add to the pot of chicken frames.
  • Next, de glaze the roasting tray with the red wine and cook out on top of the stove for a few minutes. Add this to the pot of chicken frames.
  • Top with cold water, add the aromats (garlic, bay leaf and peppercorns) and bring to the boil. Reduce the heat and gently simmer for 2 hours.
  • Strain the stock and leave to cool (The stock can be made a day in advance).
  • Roughly dice the beetroots, carrots and celery and place in a pot. Then, pour over the chicken stock.
  • Simmer the stock on a very low heat until the beetroot is soft and the colour of the liquid is red - Do not boil.
  • Strain the liquid though a fine sieve and a mesh cloth - Do not press the vegetables through.
  • Return the consommé to a clean pot. Add the vinegar and keep warm. Meanwhile, boil some salted water, add the tortellini and cook until al dente.
  • In a bowl, arrange the tortellini in a little circle. Ladle the consommé over the top and garnish with feta and some fresh chopped parsley. Voila`!