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Tortelloni vegan pumpkin with saffron sauce and poppy seeds

ingredients

servings

4

Type 00 wheat flour

500 oz

Water

250 oz

Iodized salt

to taste

Pumpkin

200 oz

Onions

1 unit

Fresh rosemary

1 teaspoon

Margarine

2 spoons

Soy drink

1 spoon

Poppy seeds

2 teaspoons

Saffron

to taste

Extra virgin olive oil

to taste

first courses from Italy

Tortelloni vegan pumpkin with saffron sauce and poppy seeds

Tortelloni vegan pumpkin with saffron sauce and poppy seeds

vegan with gluten high in iron high in potassium high in magnesium with good fats

ready in

1 hour 5 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tortelloni vegan pumpkin with saffron sauce and poppy seeds

First vegan great effect and super tasty.

Tortelloni vegan pumpkin with saffron sauce and poppy seeds step 1

step 1

In a bowl knead the flour, water and salt for 5 minutes. Form a ball and let stand for an hour covering with a damp cloth.

Tortelloni vegan pumpkin with saffron sauce and poppy seeds step 2

step 2

Do frizz and make the onion to cook the pumpkin into cubes for 15 minutes with a half glass of water, a little salt and rosemary. Crush the pumpkin until obtaining a solid paste. Allow to cool.

Tortelloni vegan pumpkin with saffron sauce and poppy seeds step 3

step 3

Roll out the dough to a thickness of about 2 mm. Cut out the circles and stuffed with pumpkin. Then create the ravioli. Cook them in salted water until they are about 2/3 min

Tortelloni vegan pumpkin with saffron sauce and poppy seeds step 4

step 4

Toast poppy seeds in a nonstick frying pan for about 3 min. Prepare the sauce by heating the margarine with saffron previously dissolved in a little warm water and toasted poppy seeds.

Tortelloni vegan pumpkin with saffron sauce and poppy seeds step 5

step 5

Salt and pepper and then coagulate in the case not showing enough liquid to add a bit of soy milk. Review the tortelloni in the sauce.

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