Spinach & Cashew Tortellini

Source: Zucker & Jagdwurst | Serves: 4 | Time: 2.5 hr (includes down time)

Spinach & Cashew Tortellini

Changes: measurements are fudged a little, since it was originally in metric; used whole wheat flour instead of regular and semolina



3 cups whole wheat flour

2/3+ cups cold water


1 onion, finely diced

1 garlic clove, minced

7 oz baby spinach, washed and drained

1/2 cup #cashews, soaked in hot water for at least 20 minutes (or overnight)

2 tbsp vegetable oil

2 tbsp nutritional yeast

1/2 tsp nutmeg

S&P, to taste

To Serve (just some ideas)


More #spinach

Cherry #tomatoes

Tubby Olive Garlic Infused EVO to cook

Basil, for garnish



Add flour to a bowl. Gradually add cold water until you can form a ball. Wrap the dough in foil and let rest in the fridge for one hour.


Heat vegetable oil in a pan and sauté the onion and garlic for five minutes. Add the spinach until it falls together. Season with nutmeg, nutritional yeast, salt, and pepper.

Place all the filling in a blender and mix to a homogeneous mixture. The result shouldn't be a cream, but a fine mixture.

The rest

Roll out the dough on a floured surface. Cut out circles with a glass or cookie cutter.

Place 1 tsp of the filling in the middle of each circle. Use your fingertips and some water to moisten the edge of each round. Form a half moon and carefully press out any extra air.

Pick up both corners and start bringing them toward each other, press them gently on each other. Proceed with all tortellini until no dough and filling are left. In the end, you will have about 45 tortellini.

Heat a pot of salted water and bring to a boil. Lower the temperature to a minimum.

Gradually cook the tortellini for 3-4 minutes until they float on the water surface. Drain and set aside.

Heat oil in a large pan over medium heat. Marinate the veggies you chose to include along with the tortellini. Sprinkle with chopped basil. Serve and enjoy!

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