Start with your dough. In a large mixing bowl combine your flour and salt. Create a well and add in eggs and as much beet juice as you need to keep the dough from getting too goopy.

Knead the dough on a floured surface and wrap in saran wrap. Refrigerate for 20 minutes before use.

For the filling, start by putting your mushrooms into a food processor and pulse until finely minced.

In a large skillet over medium heat, melt butter and add mushrooms. Cook for 3-5 minutes until mushrooms become soft. Add shallots, garlic, and thyme to your mushrooms and season with salt and pepper.

Lower your heat to medium low and cook for 15-20 minutes until mixture is dry, stir frequently.

Lastly add red wine and Worcestershire sauce and increase heat to high. Cook for 1 minute until liquid fully evaporates.

Remove from heat and stir in tofu until well combined.

Put the dough through a pasta roller until you have a nice thin sheet about 1/16 in thick. Get out your circle cookie cutter and create disks.

Put your filling in a pastry bag and add ½ tsp of filling in the center of each disk. Moisten the edges of the disk and fold in half, then bring the corners together. Make sure you have no air bubbles.

Cook tortellini in salted, boiling water for 4 minutes until cooked. Serve with your favorite pasta sauce or our beef bone broth!