Vegan Tortellini

Vegan Tortellini by Pasta-based. Raw vegan tortellini, just rolled and piled up on a white countertop. Flour sprinkled around them to prevent sticking.

This recipe for vegan tortellini starts with fresh homemade vegan pasta dough. It’s then stuffed with a cheesey, 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).

Vegan Tortellini by Pasta-based. We used a piping bag to distribute the ricotta in the center of each square of dough. You can always use a teaspoon to measure the ricotta, but a piping bag makes the process much quicker.

I haven’t been able to find vegan tortellini at the store. I’ve seen ravioli and gnocchi, but no tortellini. As an avid pasta lover, vegan tortellini has been on my recipe wishlist since day one.

Here’s what we have going for these tortellini:

FRESH PASTA DOUGH. ♡ Made with three simple ingredients. A mixture of semolina flour, all-purpose flour, and water. Rolled out flat using a pasta machine, or by hand if you don’t have one of those.

VEGAN RICOTTA. ♡ We re-worked our original ricotta recipe to bring you an even cheesier version. It’s thicker, making it easier to fill and shape the tortellini. For this recipe, we used a piping bag to get the perfect amount onto each square of dough.

VEGAN ALFREDO. ♡ A velvety alfredo sauce made with 100% plant-based ingredients. Cauliflower, garlic, shallots, nutritional yeast, almond milk, and vegetable broth blended together to create a sauce that you’re going to want to straight up drink. Hey — I’m not judging!

Vegan Tortellini by Pasta-based. Squares of pasta dough laid out evenly on a white marble countertop. The image shows an animation that flashes back and forth between plain pasta dough squares and squares with a dollop of vegan ricotta in the middle.

You may be a little worried about rolling these bad boys. I mean, they look a little intimidating at first. But I swear to you, they are easy to roll. Here’s how to do it:

  • Put about a teaspoon of ricotta in the center of a small square of pasta dough rolled out thin. We used our new pasta dough machine but you can always do it by hand, too. My squares were about 1.5 inches on each side.
  • Dip you finger in water and outline the edges of the square. Fold the dough squares in half diagonally, pressing the edges together to form a tight seal.
  • Then, wrap two opposite corners around your finger and press to seal. Use a small dab of water on the corner if needed. (see photo below).
  • Fold the remaining corner back and down, forming the tortellini.
  • pro-tip: make sure your work surface has plenty of sprinkled flour so that the dough doesn’t stick to your counter.
  • Vegan Tortellini by Pasta-based. A three-in-one photo showing the process of folding tortellini. First, fold the square diagonally. Then, fold two corners over your finger and press to seal. Lastly, fold the remaining corner back and down.

    Depending on the size of your pasta squares, this recipe can make up to 60 tortellini. I recommend splitting the pasta dough in quarters and doing one quarter at a time. Store the remaining dough wrapped in plastic so it doesn’t start to harden while you’re filling the tortellini. Each time I make this recipe, I end up with a different number of tortellini – but always too much to eat in one sitting (although you can’t say I haven’t tried 😂). Luckily, this recipe freezes well, just take care not to let them stick together. The tortellini are easy peasy to reheat, too. Boil for a few minutes and enjoy!

    Vegan Tortellini by Pasta-based. A bowl of vegan tortellini mixed with creamy alfredo sauce and peas on top of a grey linen towel.

    2.65 from 17 votes
    Vegan Tortellini
    Prep Time
    1 hr
    Cook Time
    5 mins
    Total Time
    1 hr 5 mins
     

    This recipe for vegan tortellini starts with fresh homemade vegan pasta dough. It’s then stuffed with a cheesey, 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).

    Course: Dinner, Pasta
    Cuisine: Italian, Vegan
    Keyword: alfredo, dinner, meat sauce, pasta, tortellini, vegan
    Servings: 6 servings
    Calories per Serving: 312 kcal
    Ingredients
    to make the pasta dough
    • 1 cup semolina flour
    • 1 cup all-purpose flour
    • 3/4 cup water
    to make the vegan ricotta cheese
    • 14 ounces extra-firm tofu pressed
    • 2/3 cup cashews
    • 1/2 cup nutritional yeast
    • 6 cloves garlic
    • 1/4 cup lemon juice
    • 10 basil leaves
    • 1/4 teaspoon salt and pepper, each
    Instructions
    First, prepare your pasta dough.
    1. Combine the semolina flour, all-purpose flour, and water in a medium bowl. Mix together until a soft dough forms, adding more all-purpose flour or water, one tablespoon at a time, as needed.

    2. Knead for 5 minutes to form a smooth dough. Cover in plastic wrap and rest in the refrigerator for about 20 minutes.

    Meanwhile, make vegan ricotta.
    1. Add all vegan ricotta ingredients to a food processor. Blend on high until the mixture is smooth and thick. 

    Then, make your vegan tortellini.
    1. Work with a quarter of the dough at a time. Leave the remaining dough wrapped in plastic while working so that it stays soft.

    2. Using a pasta machine, or by hand, roll the dough out thin. Cut the dough in even squares, about 1.5 inches on each side. Make sure your work surface has plenty of sprinkled flour so that the dough doesn’t stick to your counter.

    3. Fill a piping bag with the vegan ricotta (or use a teaspoon to distribute the ricotta). Pipe about a teaspoon of ricotta in the middle of each square of dough. 

    4. Dip your finger in water and run it along the edges of each square of dough. Fold the square diagonally across the center, over the ricotta. Push the edges to form a tight seal so that no ricotta leaks out while cooking. 

    5. Then, wrap the two opposite corners around your finger and press to seal. Use a small dab of water on the corner if needed (see photo). Fold the remaining corner back and down, forming the tortellini.

    6. Bring a large pot of water to a rolling boil and add a generous amount of salt. Add tortellini, working in batches to not overcrowd the pot. Boil for about 5 minutes and remove with a slotted spoon. Serve warm with sauce (see notes)*

    Recipe Notes
    • *We think alfredo sauce goes perfectly with tortellini, but feel free to use marinara or vodka sauce instead. Tortellini also work well in a vegetable-based soup.
    • Freeze the extra raw tortellini (before boiling).

    Nutrition Facts
    Vegan Tortellini
    Amount Per Serving (10 tortellini)
    Calories 312 Calories from Fat 72
    % Daily Value*
    Total Fat 8g 12%
    Saturated Fat 1g 5%
    Sodium 143mg 6%
    Potassium 366mg 10%
    Total Carbohydrates 45g 15%
    Dietary Fiber 3g 12%
    Sugars 1g
    Protein 15g 30%
    Vitamin A 0.7%
    Vitamin C 5.9%
    Calcium 3.9%
    Iron 23.3%
    * Percent Daily Values are based on a 2000 calorie diet.

June 23, 2018

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