Vegan Tortellini with Ricotta (easy Recipe)

Step 1

Prepare the Homemade Pasta Dough according to this recipe.

Step 2

Cover almonds with hot water and soak for at least 1 hour or best overnight. Then drain.

Step 3

Drain the tofu, then wrap in paper towels and press well to remove as much of the liquid as you can.

Step 4

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. (Add a little bit of water, if needed, but the filling should not be runny!)

Step 5

Cut chilled pasta dough quarters (making it easier to flatten when you work with one piece at a time).

Step 6

Roll out one piece flat, about 0,075-inch. Using a 1.9-Inch (4,5/5 cm) round cutter, cut out rounds, spacing them as close together as possible. (Gather the scraps into a ball and put them with their remaining pieces of dough to re-roll later).

Step 7

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

Step 8

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

Step 9

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.

Step 10

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

Step 11

At this point you can freeze them in batches or cook (and pan-fry) to serve immediately.

Step 12

Bring salted water to a boil in a large pot. Add the ravioli and simmer for about 5 minutes until they float to the surface.

Step 13

Then remove with a slotted spoon and serve with your favorite sauce or pesto. You can also drain cooked Tortellini and pan-fry until crispy. Serve with garlic mushrooms or oven roasted tomatoes. Garnish with fresh herbs and enjoy!