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Tortellini in broth




Semola di grano duro Bio Altromercato

200 oz

find out more


100 fl oz


2 pinches


150 oz


350 oz


2 pinches


1 pinch

Vegetable broth

2 fl oz

first courses from Italy - Emilia-Romagna

Tortellini in broth

Tortellini in broth

vegan with gluten high in calcium high in potassium

ready in

1 hour 40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tortellini in broth

A typical dish of Italian cuisine revisited in a vegan key

Tortellini in broth step 1

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

Tortellini in broth step 2

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.

Tortellini in broth step 3

step 3

Take back the pasta, cut it into pieces and pass it in the machine to obtain a thin sheet

Tortellini in broth step 4

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.

Tortellini in broth step 5

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.

Tortellini in broth step 6

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.

Tortellini in broth step 7

step 7

Tortellini need 7 minutes of cooking. Enjoy your meal!

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