Vegan Tortellini

Instructions

1. Step 1

   Combine the wheat flour, 2 ¾ tbsp (30 gr) of the semolina, and ⅝ tsp (4 gr) of the salt in a bowl. Add the water and 1 tbsp (15 ml) of the olive oil, then mix into a rough dough.

   Ingredients used: 15.0 ml Olive Oil, 4.0 gr Salt, 30.0 gr Semolina, 180.0 ml Water, 300.0 gr Wheat Flour

   Cookware: mixing bowl

2. Step 2

   Knead the dough on a clean surface until smooth and elastic.

   Timer: 10 min (fixed)

3. Step 3

   Cover the dough and let it rest at room temperature.

   Timer: 30 min (fixed)

   Cookware: kitchen towel

4. Step 4

   Place the spinach in a skillet over medium heat and stir until completely wilted.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Spinach

   Cookware: skillet, wooden spoon

5. Step 5

   Transfer the spinach to a colander, let it cool, then squeeze out excess moisture and chop it finely.

   Timer: 10 min (fixed)

   Cookware: colander, knife

6. Step 6

   Process the prepared spinach with the tofu, nutritional yeast, garlic, lemon juice, ½ tsp (3 gr) of the salt, black pepper, and nutmeg until cohesive but not completely smooth.

   Timer: 2 min (fixed)

   Ingredients used: 250.0 gr Firm Tofu, 6.0 gr Garlic, 1.0 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 15.0 ml Lemon Juice, 20.0 gr Nutritional Yeast, 3.0 gr Salt

   Cookware: food processor

7. Step 7

   Dust the work surface and baking sheet with the remaining 1 ½ tbsp (15 gr) of semolina. Divide the rested dough into four portions and roll one portion at a time into a thin sheet, keeping the others covered.

   Timer: 20 min (fixed)

   Ingredients used: 15.0 gr Semolina

   Cookware: baking sheet, kitchen towel, rolling pin

8. Step 8

   Cut the pasta sheets into circles about 7.5 cm wide, gathering and rerolling the scraps once.

   Timer: 10 min (fixed)

   Cookware: 10 cm round cutter

9. Step 9

   Place a small spoonful of filling in each circle, moisten the edge lightly with water, and fold it into a sealed half-moon. Bring the two corners together and pinch firmly to form tortellini, then arrange them on the prepared baking sheet.

   Timer: 20 min (fixed)

   Cookware: baking sheet

10. Step 10

    Heat the remaining 1 tbsp (15 ml) olive oil in a saucepan over medium heat. Add the tomato sauce and basil, then reduce to low heat and simmer gently.

    Timer: 10 min (fixed)

    Ingredients used: 10.0 gr Basil, 15.0 ml Olive Oil, 500.0 ml Tomato Sauce

    Cookware: saucepan, wooden spoon

11. Step 11

    Bring a large pot of water to a boil and add the remaining ⅞ tsp (5 gr) salt.

    Ingredients used: 5.0 gr Salt

    Cookware: large pot

12. Step 12

    Cook the tortellini in batches until tender and floating, with the centers reaching 74°C.

    Timer: 4 min (fixed)

    Cookware: large pot, slotted spoon

13. Step 13

    Lift the cooked tortellini into the warm tomato sauce, toss gently to coat, and serve immediately.

    Cookware: saucepan, slotted spoon