Drive away with green broad beans and ricotta
15 recipes
Tortellini in broth
ingredients
servings
4
Semola di grano duro Bio Altromercato
200 oz
Water
100 fl oz
Turmeric
2 pinches
Tofu
150 oz
Spinach
350 oz
Salt
2 pinches
Nutmeg
1 pinch
Vegetable broth
2 fl oz
first courses from Italy - Emilia-Romagna
Tortellini in broth
Tortellini in broth
ready in
1 hour 40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A typical dish of Italian cuisine revisited in a vegan key
preparation
step 1
Add the turmeric to the flour and start kneading adding a little water at a time until you get a smooth dough that you keep resting for half an hour
step 2
Sauté the fresh spinach in a pan, drain from the excess water and blend with the tofu. Season with salt and nutmeg or the spice you prefer.
step 3
Take back the pasta, cut it into pieces and pass it in the machine to obtain a thin sheet
step 4
Pour the filling into a pastry bag. You can cut the dough into squares before or after stuffing them, as you prepare them you will find your strategy.
step 5
Close each square in half by obtaining a triangle, with the base at the top resting the forefinger to create a thickness and join the two tips turning them around the finger.
step 6
Obtained the tortellini prepared the broth. We combined two tablespoons of self-produced vegetable nut in the water and brought it to a boil.
step 7
Tortellini need 7 minutes of cooking. Enjoy your meal!
