Vegan Tortellinis

Vegan Tortellinis

OMG! VEGAN TORTELLINIS with a ricotta & spinach filling. In my pre vegan days, Chancy  and I used to LOVE date nights that involved tortellinis. Every time we had the idea to make dinner it always involved store bought tortellinis + marinera sauce. Simple & delicious. When I became vegan three years ago it seemed that vegan tortellinis were simply not a thing in the grocery store. Yes, there are some vegan raviolis but lets please not compare the two! haha. I love tortellinis far more then raviolis. Who’s with me? So what helped evolve these delicious, home made tortellinis was the vegan pop dinner I host monthly with my friend Lila called; Blissful Gatherings. Each month we choose a different cuisine and create a menu. I knew I couldn’t do a Italian night without tortellinis. The major catch… I had never made them before from scratch! After 4 attempts I was able to master a perfect pasta dough and method to this beautiful madness.

Traditionally fresh pasta is made with egg. Thank the vegan gods for creating a vegan egg replacement. I used this one! The rest is just a simple combination of flour, water and a tiny bit of oil. I chose to use avocado oil.

A little patience is required for the creation of the pasta dough. The pasta dough will seem to be quite crumbly and rough but with some patience + lots of kneading it will turn out just fine! The left photo is the dough after only 3 minutes of kneading and the right photo is  the dough after 7 minutes of kneading.

While the dough rests for an hour, the delicious and creamy ricotta will come to life! Just a simple mix of tofu, blanched almonds, spinach and spices.

Like I said, 4 different attempts were made until I found success. SO…I made you a step-by-step visual guide to make your life so much easier.

VEGAN TORTELLINIS with a ricotta & spinach filling

Serves 5-6

makes about 40 tortellinis

Author: Alexa Soto

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INGREDIENTS

Pasta Dough

3 cups flour, sifted

4 vegan eggs (I used bob’s red mill)

1 1/2 tsp avocado oil (or olive oil)

1 tsp salt

3/4 cup water (divided)

Ricotta Filling

1 (14 ounce) package of firm tofu

1 cup raw almonds

1/2 tsp salt

4 tbsp nutritional yeast

1/2 tbsp garlic powder

1/2 tbsp onion powder

1/4 tsp pepper

3 cups chopped spinach

1/2 cup unsweetened almond milk

To Serve

Marinera sauce

Vegan part

Fresh basil

Chilli pepper flakes

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INSTRUCTIONS

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  1. Sift flour and salt into a large bowl.
  2. In a small bowl make your vegan eggs according to the directions on the package. For the Bob’s red mill it called for 1 tbsp mix + 2 tbsp of water to equal one “egg”.
  3. In a separate Bowl, mix 1/2 cup water, oil and vegan eggs together.
  4. Make a well in the middle of the flour/salt mixture.
  5. Pour liquid mixure into the well.
  6. With your fingers, knead until the dough pulls away from the sides of the bowl, then add the remainder of the water (1/4) cup. Keep kneading until dough forms. Like I said above this requires patience and lots of kneading. (The dough may appear to be rough and not smooth and thats ok. It will soften when you let is sit and rise.)
  7. Cover with plastic wrap and let rise for 1 hour on counter.
  8. Meanwhile make ricotta filling. Bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.
  9. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.
  10. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.
  11. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.
  12. In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.
  13. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.
  14. Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed.
  15. Once dough has rested, either put it through your pasta roller OR separate it into 4 parts and roll out each part flat with a rolling pin. Roll as thin as possible, use a cooking cutter or a glass cup (3 1/2 diameter) and put the scraps to the side.
  16. Brush them with a light coating of warm water.
  17. In the center of each square, drop about 1/2 – 1 teaspoon ricotta filling.  Don’t put too much…as it can squeeze out.
  18. Fold in half, Press all sides firmly. You can even stretch out the corners so they are easier to fold. Pick up the triangle, so the top is facing you. Pick it up and wrap the bottom corners around your fingertip.  Press and seal the corners together.
  19. Boil the tortellini in lightly salted water for about 3 minutes. They will float to the top when almost ready. Remove them from the water and serve with marinera sauce or sauce of choice.
  • IF YOU WOULD LIKE TO FREEZE THEM AND COOK LATER:

Lay the tortellinis out of a baking sheet lined with parchment paper, making sure they do not touch. Place in the freezer for 30 minutes or until rock hard frozen. Then place them in a large zip lock back and put back into freezer until ready to cook and eat. Should store just fine in the freezer for many months!

* Refer to the step by step visual as it can help a ton when assembling the tortellinis!



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