I'm so proud of this recipe! I've been so excited to share this one with you all!
It took a few attempts to get this right but I finally managed to make the most delicious vegan cheese and spinach & tomato and basil tortellini.
I made two different fillings for the tortellini but you can choose just one, just double the amount on the recipe to fill all the tortellini instead of half.
I used a 3" cutter to make these, I think they were a great size but I think they would be great to make them bigger. I would be keen to try those, just adjust the amount of filling you put in and adjust the cooking time.
This recipe is quite easy as long as you follow the recipe. The hardest part comes when you have to shape the pasta, I have made a quick video to show you how to shape them which you can find on my instagram. I have tried to explain it in the recipe too.
This is what the pasta dough should look like before it goes in the fridge. As you can see it's smooth and not sticky at all. You need to put the water in slowly to ensure you don't put too much in.
When rolling the dough out, you need to make it as thin as possible! I used a pasta machine so I went up to setting 8 which is the one before the last one but if you are using a rolling pin you need to roll it to be as thin as possible, you should be able to see your fingers through it.
The sauce I used at the end is optional, once it is done boiling you can eat the tortellini but I highly recommend you try the sauce!
It tastes amazing!
This sauce reminds me of holidays in France, when I was growing up my grandparents lived there and we would visit every year. My granparents used to cook us all kinds of amazing food and this sauce reminds me of this food.
I dished our tortellini onto a bed of lettuce, I then put some red onion and tomatoes with it. This went together so well and I was so happy with the outcome of the meal!
This recipe makes roughly 30 tortellini. This serves 2 portions generously.
Nutritional information 1 portion:
Spinach Filling Tomato Filling
Calories: 521.5 557
Fat: 12.4g 9.3g
Carbohydrates: 74.85g 80.25g
Fiber: 3.15g 4.75g
Protein: 10.5g 12.25g
Calcium: 38.5mg 50mg
Iron: 4mg 5mg
I hope you all love this recipe as much as I do!
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If you have any questions please don't hesitate to send us a message, we are always happy to answer any messages and we will answer as quickly as possible.
Tortellini - Makes roughly 30
Ingredients
Pasta dough;
1 ½ Cups Plain Flour
½ - 1 ½ Cup Warm Water
¼ tsp Salt
¼ tsp Turmeric - For colouring You don't have to use this but you wont taste it is just for colouring
1 tbsp Olive Oil
Olive oil for rising
Filling; These fill half the tortellini each, if you just want one flavour double the recipe.
½ Cup Spinach - Cut as small as possible
1 Cup Cream Cheese
and
½ Cup Sundried Tomatoes
2 tbsp Basil
Sauce; Optional
1 tbsp Olive Oil
2 tbsp Water
1 tbsp Butter
¼ tsp Garlic Powder
1 Cup Spinach
Method
Pizza Dough;
Sift the flour and turmeric into a large bowl.
Add the salt and mix to combine.
Add the oil and mix with a fork.
Slowly add a little water and mix. Add 2-3 tbsp at a time. Mix with a fork till fully mixed in and then do the next few tbsp. Once it starts to look doughy use your hands to knead. You don't want this to get too wet and sticky, you need to add the water in slowly.
You may not need all the water; anything could change the amount you need - how hot a day it is, how hot your hands are ect so every time you make this take it slow.
Once your flour is fully incorporated into the dough, you may not need all the water, knead with your hands for a few minutes to create a smooth dough ball.
Lightly oil a bowl, place the dough inside, cover with cling film and place in the fridge for 45 minutes.
Filling;
Cheese & Spinach;
Soften the cream cheese
Add the spinach and mix well
Tomato & Basil;
Put the tomatoes and basil in a blender. Blitz until smooth.
Making the pasta;
Cut the dough into 4-6 pieces. Do one piece at a time so the rest doesn’t get dry. Once made, place the pasta on a plate with baking parchment and cover with a clean tea towel until finished.
If you are using a rolling pin, roll the dough as thin as possible. You should be able to see through it.
If you are using a pasta machine go up to number 8, the one before the last one. You should be able to see your fingers but it won't be too thin.
Roll one lot of pasta out, use a 3” circle cutter to cut as many as possible out.
Place 1 tsp of filling in the center of the circle.
Use your finger to spread some water over half of the circle.
Pull one side of the pasta over the filling and press onto the other side. Press hard enough to seal it.
Face the pasta up, so the bit you just pressed together is at the top.
Place a thumb, gently, against the filling at the bottom.
Gently press up and bring the ends down a little.
Pull the ends round the front to meet and press together to seal them.
Do this with all the pasta. If it’s hot, place the completed ones in the fridge so the filling doesn’t melt.
Once completed boil a large pot of water, sprinkle 1-2 tsp of salt in the water.
Once boiling add the pasta into the water.
Boil for 3-4 minutes. The pasta should float to the top.
Drain using a slotted spoon, the pasta is soft so I wouldn’t use a colander if possible.
Sauce;
You can finish the pasta off by frying it in a final sauce.
This is optional but I highly recommend you try it.
Put all the ingredients in a frying pan.
Fry until all the ingredients are melted.
Add the tortellini for roughly roughly 3 minutes to cover in the sauce.
Serve
Enjoy!
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