What is vegan tortellini made of?

This recipe for vegan tortellini starts with fresh homemade vegan pasta dough . It's then stuffed with a cheesy, vegan basil ricotta. Lastly, I covered the tortellini with a velvety, creamy, alfredo sauce because tortellini alfredo is amazing (but feel free to use whichever sauce you prefer).

Is Kite Hill tortellini vegan?

The Kite Hill tortellini and ravioli line of entrees is great for anyone who is dairy-free or vegan , but the dishes are not gluten-free or nut-free – they are made with almond milk and contain bread crumbs and wheat flour.

What does vegan pasta have in it?

Gluten-free and vegan varieties tend to replace durum wheat with a different kind of flour that doesn't contain gluten, such as rice or corn flour , and like other dried varieties they don't use eggs so are also gluten-free. Check out Dove Farms pasta, who tick both boxes.

Is there tortellini without cheese?

Served with a creamy vegan Parmesan sauce, these tortellini are filled with tofu ricotta. Flavored with garlic and lemon zest. The sauce is also made a little extra special with some lemon zest! The fresh pasta is incredibly simple and can be rolled out with or without a pasta roller.

What is the best flour for tortellini?

Pasta dough also needs some plasticity for it to be moulded into all of those wonderful shapes. All-purpose flour does what it says on the tin, so it's perfectly fine to use for making pasta. However, most pasta recipes will recommend either semola or “00” flour .

What kind of sauce goes well with tortellini?

Depending on the filling, tortellini are delicious with everything from cream-based sauces to red marinara-type sauces, browned butter, pesto, and even walnut sauce .

Can you make tortellini without a pasta machine?

You can make ravioli or tortellini at home without a pasta machine by using a rolling pin and following these steps: Ingredients: Fresh pasta dough (you can make it from scratch using flour, eggs, and a pinch of salt) Your choice of filling (e.g., ricotta cheese and spinach for spinach and ricotta ravioli)

What makes vegan pasta vegan?

Most pasta is made from wheat flour and water , both of which are vegan. However, some pasta may contain eggs or milk, so it's important to check the label before you buy it. You can also find vegan pasta made with alternative flours, such as chickpea flour or lentil flour.

Is ricotta tortellini vegetarian?

Fresh British free range egg pasta filled with a delicious balance of creamy ricotta and leaf spinach. Cooks in 2 minutes. Can be cooked from frozen. Vegetarian Society approved .

Does vegan pasta have eggs?

Unfortunately, not all pasta is vegan. We've found pastas of all varieties, from spaghetti to lasagna noodles, with eggs in the ingredient lists. But don't worry— there are widely available vegan pastas that don't involve eggs or dairy and don't skimp on the texture you've come to love.

What is tortellini made of?

It's a stuffed pasta made with flour and eggs and filled with a thick, creamy cheese . Some add veggies and meats to the mix, while I stick to the basics – but read on to learn how to make tortellini with all sorts of fun fillings!

How is vegan pasta different?

Fortunately, most traditional boxed pasta contains only one or two plant-based ingredients, such as semolina and enriched wheat flour . There are more creative varieties, as well; some manufacturers make pasta from rice, beans, legumes, sea kelp, and sweet potatoes, among other vegan ingredients.

What are the ingredients in rainbow tortellini?

Ingredients. PASTA: DURUM WHEAT SEMOLINA, WATER, LIQUID WHOLE EGGS, LIQUID EGG YOLK, TOMATO POWDER, SPINACH POWDER, PAPRIKA . FILLING: CHEESES (RICOTTA, ROMANO, PARMESAN, PARMESAN REGGIANO), TOASTED WHEAT CRUMBS, MODIFIED MILK INGREDIENTS, CANOLA OIL, FLAVOUR (MILK), SALT, YEAST EXTRACT, GARLIC POWDER, ONION POWDER.

Vegan Tortellini with Almond Ricotta (easy Recipe) (2024)

Published on 13. February 2019 14 Comments

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Homemade Vegan Tortellini filled with Almond Ricotta is super easy to make and so delicious! This Pasta Recipe is a step-by-step guide to making the perfect Vegan Cheese Tortellini with fresh pasta dough.

Can’t find Vegan Tortellini in a store? Don’t worry! Because with this recipe I‘ll show you how you can easily make your own Vegan Cheese Tortellini with Almond Ricotta at home in just a few simple steps. You don’t need any special equipment, no pasta maker, no eggs or any unusual ingredients. Anyways, there are also more reasons why you should make…

Pasta from Scratch!

Any kind of Pasta, also Ravioli, Pasta Pockets, Dumplings, and Tortellini not only taste so much better when they’re homemade but making them from scratch is also cheaper and a good way to save money. I figured out that one package of around 12 vegan Ravioli or so usually costs the same price as the ingredients it takes to make 100 Ravioli or even more. I mean, how crazy is that? Moreover, making your own pasta is also better for your health because you can choose the ingredients based on your diet, intolerances, allergies, and taste. Furthermore, fresh store-bought pasta products, such as stuffed ravioli often contain undesired ingredients, such as preservatives or flavor enhancers, giving them a longer shelf life, but I don’t want that! Are you with me? If so, let‘s start making…

Homemade Vegan Tortellini!

To make Vegan Tortellini, we need only a few simple ingredients. First, prepare the Homemade Pasta Dough and the filling. I’ve chosen an Almond Ricotta Filling, but you could also make another kind of filling (I will talk about it later). After the dough has chilled, cut it in half or in quarters, making it easier to flatten. Start rolling out one dough piece flat (about 0,075-inch) on a floured working surface. Using a 1,9-Inch round cutter, cut out rounds, spacing them as close together as possible. Gather the scraps into a ball and put them with the remaining pieces of dough to re-roll later.

Add about 1/2 teaspoon of the filling into the center. I use a piping bag to do that because it’s easier and done faster, but you can also just use a teaspoon.

Brush half of one round with a little water, using your finger or a small brusher. Then fold one edge over the filling to the other side and press to seal the edges. Now take the left and right corners and twist them around to meet each other and stick them together, using a dab of water with your finger. Continue with the remaining rounds and filling to make more Vegan Cheese Tortellini.

Tips to make the perfect Tortellini

Keep the pasta dough covered:
Pasta dough dries out quickly when uncovered. So if it’s your first time making tortellini, you may need a little more time to fold them. While doing this, I recommend that you keep the remaining pieces of dough and the rolled out circles covered with a piece of plastic wrap or a lightly damp dish towel.
Don’t over-stuff your Tortellini:
I really love adding a lot of filling into my Dumplings! But when you over-stuff them, it gets tricky trying to seal the edges, and when they’re not perfectly sealed, the filling will most likely spill out during cooking.
Dust with flour:
While the flattened dough rounds dry out fast, the shaped tortellini stick quickly to the working surface or to each other. So please make sure to keep both the working surface and the tortellini dusted with some flour or cornstarch and try to not let the shaped tortellini touch each other.
Make them ahead of time:
Although this recipe is fairly easy to make, you’ll need some time until you’ve shaped all of your Tortellini. So make sure you have enough time or prepare them in advance and freeze in batches.

Almond Ricotta Filling

I filled my Tortellini with homemade Almond Ricotta, which is very easy to make and tastes so delicious! However, you could also use another filling instead of making Vegan Cheese Tortellini. For example, a stuffing made of Spinach, Mushrooms, Pumpkin, Cashew Cheese or Pesto is a great choice!

Short cooking Time

Any Homemade Pasta Recipes, such as Ravioli or Dumplings, require a fair bit of work, but they‘re definitely worth it! As I mentioned before (Step 4 of the Tipps), you can prepare these Vegan Tortellini in advance and freeze them in batches for future days, so you can always have fresh Homemade Vegan Cheese Tortellini in only a few minutes! Fresh pasta has a very short cooking time, about 5 minutes only! When they float to the surface of the cooking water, they’re done.

How to serve Tortellini

If you’re like me, you’ll love this stuffed pasta, even more, when it’s crispy pan-fried! Especially, when served with garlic mushrooms, it’s my favorite combo! However, to be honest, I love anything that is crispy roasted, also Gnocchi, Pierogi, Ravioli, or Gyoza Dumplings. When you want to enjoy them simply boiled, I recommend serving with a creamy sauce, such as my beloved Vegan Cheese Sauce, Guacamole, Avocado Basil Pesto or any other Pasta Sauce or Pesto to it.

If you try this recipe, I‘d appreciate a comment on how it turned out for you. Have fun trying!

Vegan Tortellini with Ricotta (easy Recipe)

Author: Bianca Zapatka

Homemade Vegan Tortellini filled with Almond Ricotta are easy to make and so delicious! This Pasta Recipe is a step-by-step guide to making the perfect Vegan Ricotta Tortellini with fresh pasta dough.

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Ingredients

For the Tortellini:

1 Batch Homemade Pasta Dough

For the Almond Ricotta:

2 cups slivered blanched almonds (225g) or cashews
7 oz firm tofu (200g) or sub white beans or chickpeas
8 tbsp non-dairy yogurt (120g) unsweetened
2 tbsp nutritional yeast plus more to taste
2 tbsp lemon juice
1 tsp sea salt or to taste
1/4 tsp garlic powder or 2 fresh garlic cloves
1/3 cup water (80ml) if needed
1-2 tbsp chopped herbs optional

To serve:

garlic mushrooms optional
toasted pine nuts optional

Instructions

Pasta Dough

Prepare the Homemade Pasta Dough according to this recipe.

Almond Ricotta

Cover almonds with hot water and soak for at least 1 hour or best overnight. Then drain.
Drain the tofu, then wrap in paper towels and press well to remove as much of the liquid as you can.
Add all the ingredients for the Almond Ricotta into a food processor and pulse, scraping down the sides, until you have thick and creamy vegan Ricotta. (Add a little bit of water, if needed, but the filling should not be runny!)

Make Tortellini (see step-by-step pics in the text above)

Cut chilled pasta dough quarters (making it easier to flatten when you work with one piece at a time).
Roll out one piece flat, about 0,075-inch. Using a 1.9-Inch (4,5/5 cm) round cutter, cut out rounds, spacing them as close together as possible. (Gather the scraps into a ball and put them with their remaining pieces of dough to re-roll later).
Add about 2/3 teaspoon of the filling into the center, using a piping bag or just a teaspoon.
Brush the half of one round with a little water, using your finger or a small brusher.
Then fold one edge over the filling to the other side and press to seal the edges. Now take the left and right corners and twist them around to meet each other and stick them together, using a dab of water. Toss with a little flour and set aside on floured sheet.
Repeat with the remaining rounds, pieces of dough, re-roll the scraps to make more tortellini.
At this point you can freeze them in batches or cook (and pan-fry) to serve immediately.

Cook Tortellini:

Bring salted water to a boil in a large pot. Add the ravioli and simmer for about 5 minutes until they float to the surface.
Then remove with a slotted spoon and serve with your favorite sauce or pesto. You can also drain cooked Tortellini and pan-fry until crispy. Serve with garlic mushrooms or oven roasted tomatoes. Garnish with fresh herbs and enjoy!

Notes

The filling can be varied to your wish. Instead of almonds, you could also use cashews to make cashew ricotta. If you’re allergic to nuts, you can use sunflower seeds instead. More suggestions about how you fill them can be found in the text above.
If you want to freeze the Tortellini, place them in a single layer on a sheet, leaving some space between each to prevent them from sticking. Freeze for 1-2 hours until firm, then transfer to a freezer bag. To serve, simply cook them right out of the freezer. You don’t need to thaw them before cooking, just steam them for 1-2 minutes longer until soft.
Please read the "Tips to make the perfect Tortellini" in text above.

Nutrition is calculated automatically and should be used as estimate.

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