Almond & White Bean Ricotta Tortellini

Source: Bianca Zapatka | Serves: 4-6 | Time: 1 hr


Almond & White Bean Ricotta Tortellini

Changes: used beans instead of tofu; didn't use yogurt.


Ingredients


Dough

2 ¼ cups all-purpose flour

½ tsp salt

¾ cup water

2 tsp olive oil


Tortellini

2 cups slivered blanched #almonds

1 15 oz can white #beans, rinsed and drained

2 tbsp nutritional yeast

2 tbsp lemon juice

1 tsp salt or to taste

1/4 tsp garlic powder or 2 fresh garlic cloves

1/3 cup water if needed


How I served it

Sautéed spinach and mushrooms, pine nuts


Instructions

Dough

Mix the flour and salt in a bowl. Create a well. Pour in water and olive oil, mix together until well combined. Transfer to a working surface and knead to a smooth and soft dough, about 8-10 minutes. (Add more flour if the dough is too wet, add more water, if too dry). Form to a ball, wrap in cling foil and let chill in the fridge for 1/2 hour.


Ricotta

Cover almonds with hot water and soak for at least 1 hour or best overnight. Then drain. Add all the ingredients for the Almond Ricotta into a food processor and pulse, scraping down the sides, until you have thick and creamy vegan Ricotta.


Tortellini

Cut chilled pasta dough quarters.


Roll out one piece flat, about 0.075-inch. Using a 2 inch round cutter, cut out rounds, spacing them as close together as possible.


Add about 2/3 teaspoon of the filling into the center, using a piping bag or just a teaspoon.


Brush the half of one round with a little water, using your finger or a small brusher.


Then fold one edge over the filling to the other side and press to seal the edges. Now take the left and right corners and twist them around to meet each other and stick them together, using a dab of water. Toss with a little flour and set aside on floured sheet.

Repeat with the remaining rounds, pieces of dough, re-roll the scraps to make more tortellini.


Cook Time!

Bring salted water to a boil in a large pot. Add the tortellini and simmer for about 5 minutes until they float to the surface. Remove with slotted spoon.


To make it how I made it in the photo, pan fry along side sautéed mushrooms and spinach for about 5 minutes. Plate and sprinkle some pine nuts and additional salt to taste.




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