Imagine twirling your fork into perfectly crafted tortellini that's not only completely plant-based but bursting with rich, garlicky flavor that will make even die-hard pasta lovers forget it's vegan. This Garlic Ricotta Vegan Tortellini is a culinary masterpiece that transforms simple ingredients into a restaurant-quality dish you can create right in your own kitchen. Whether you're a seasoned vegan chef or just looking to explore delicious meat-free options, this recipe promises to tantalize your taste buds and challenge everything you thought you knew about plant-based cooking.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups flour
- 1/2 tsp salt
- 1/2 cup water
- 1 cup vegan ricotta
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Fresh basil for garnish
Instructions
- Begin by preparing the tortellini dough. In a large mixing bowl, combine the flour and salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Gradually add the water to the flour mixture, stirring with a fork or your hands until the dough starts to come together. You may need to adjust the amount of water slightly, depending on the humidity and the flour type.
- Once the dough has formed, knead it on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap or cover it with a clean kitchen towel and let it rest for at least 10 minutes.
- While the dough is resting, prepare the filling. In a mixing bowl, combine the vegan ricotta, minced garlic, and olive oil. Mix thoroughly until all ingredients are well incorporated. Set aside.
- After the dough has rested, divide it into two equal portions for easier handling. Roll out one portion on a lightly floured surface until it is thin, about 1/16 inch thick. Use a round cutter or a glass to cut out circles of dough, approximately 3 inches in diameter.
- Place about 1 teaspoon of the ricotta filling in the center of each dough circle. Be careful not to overfill, as this can cause the tortellini to burst during cooking.
- To shape the tortellini, fold the dough circle in half to create a half-moon shape. Press the edges together firmly to seal. Then, take the two ends of the half-moon and bring them together, pressing to form a ring. Ensure the edges are sealed tightly to prevent the filling from leaking out during cooking.
- Repeat the rolling and filling process with the remaining dough and filling until all tortellini are shaped.
- Bring a large pot of salted water to a boil. Carefully add the tortellini to the boiling water, being cautious not to overcrowd the pot. Cook for about 3-5 minutes, or until the tortellini float to the surface and are tender.
- Using a slotted spoon, gently remove the tortellini from the pot and transfer them to a serving dish. You can also reserve some of the cooking water to adjust the sauce consistency if desired.
- Garnish the tortellini with fresh basil and a drizzle of olive oil before serving. Enjoy your delicious Garlic Ricotta Vegan Tortellini!
Tips
- Dough Consistency is Key: When mixing your flour and water, add water gradually. The perfect dough should be smooth and elastic, not sticky or dry.
- Resting Matters: Don't skip the 10-minute dough resting period. This allows gluten to relax, making your tortellini more tender and easier to shape.
- Filling Technique: Use a light hand when filling tortellini. Overfilling can cause them to burst during cooking.
- Seal Carefully: Ensure edges are tightly sealed to prevent filling from leaking. Use a fork or pinch edges firmly.
- Cooking Tip: Fresh tortellini cook quickly. They're done when they float to the surface, typically 3-5 minutes.
- Garnish Generously: Fresh basil isn't just decoration - it adds a bright, aromatic finish that elevates the entire dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
