Vegan tortellini with smoked tofu and spinach filling

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This is the name of the dish we have chosen for you; Vegan tortellini with smoked tofu and spinach filling.

Working time: 1 hour / Baking / Cooking time: approx. 10 min Resting time: approx. 20 min / Difficulty:. Regular / p calories. P .: not specified

Knead durum wheat semolina, flour, water and salt together by hand, until a firm dough is formed. If the dough is too sticky, add a little more flour or water if it is too dry. Wrap the finished dough in cling film and refrigerate for a while until the filling and worktop are ready.

Put the slightly shredded smoked tofu, the thawed spinach, the garlic clove and the spices in a tall plastic bowl and chop with the blender. Then make breadcrumbs for any consistency. If you use the recipe for ravioli, you should prepare the filling a little harder.

Take the dough out of the refrigerator and roll it out on a floured work surface. Cut out of the dough circles with a diameter of approx. 5 cm, eg with a drinking glass. Increase the dough circles by hand a bit if the dough is not thin enough. Put a hazelnut-sized amount of the filling in the center of each circle. Moisten the edge with water.
The circle of dough is then formed into tortellini: First, fold the circle over the filling into a semicircle, pressing the edges together well, the filling should be completely enclosed. The filled semicircle is then brought into moon shape, which works quite well, for example, by folding it around your own finger; still in this step, the two ends are then pressed together, so that the noodle remains in the typical shape.

The tortellini must not lie on top of each other before cooking as otherwise they may stick together. You can also save something from sticking together.

Cook the tortellini in boiling salted water for about 5-8 minutes.

Can you also prepare with wholemeal flour.

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