[ad_1]
Homemade Tortellini filled with Sun Dried Tomato Ricotta: ?The ricotta cheese has a tofu base mixed with sun dried tomatoes. The beauty of the whole thing is that I got to make the pasta with my 9 yo kiddo❤️We rolled, stuffed, &folded. Check out my stories & see. Happy Friday ??What you need: For the filling : 1/2 block extra firm tofu ,2 tbl sun dried tomatos(packed in oil) 1.5 tbl chopped fresh basil,1tbl lemon juice, 1.5 tsp nutritional yeast,1/2 tsp garlic powder,1/4 tsp salt & pepper,dash of fresh nutmeg The Dough: 1 cup semolina flour,1 cup all purpose flour,2 tbl melted vegan butter,1/2 cup warm water, 1/4 tsp salt, 1/8 tsp turmeric (for color)1️⃣Squeeze as much water as you can from tofu using a kitchen towel, no need to press the tofu2️⃣ In a food processor pulse sun dried tomatoes about 10x till its in small even sized pieces. Add tofu and crumble it in with your hands,then add the rest of the seasoning. Process on high till for about 1 min till it becomes a ricotta like,scrape down sides to ensure all gets combined.Transfer to a bowl.3️⃣ For the dough: In a food processor combine the flours,salt, & turmeric. Slowly add melted butter & water into the mix. At first it will be crumbly,after a minute or so it will form into a ball. Take out the dough. It should be warm. Slice 1/2 dough. Wrap the remaining dough in plastic wrap for later.4️⃣Sprinkle semolina flour on your work surface. Roll out dough very thin, enough so you can see the shadow of your hand from underneath 5️⃣Using a 2 inch circular cookie cutter or the top of a tomato paste can press the cutter into the dough to make wrappers. Place 1/2 tsp of filling into the center of each circle.6️⃣Next lightly wet edges of tortellini wrapper with water.Fold into a half moon shape and seal closed by pressing with fingers.Next take corners, dab with water & join them together to form a ring. Place tortellini on parchment paper, sprinkle semolina flour, cover with a damp towel. Repeat steps 6-8 with remaining dough7️⃣Cook Tortellini in salted boiling water about 3-4 min until they float to top. Drain. I served mine with crispy sage and marinara for dipping, making a great appetizer
[ad_2]
Source
