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).
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.
Knead for 5 minutes to form a smooth dough. Cover in plastic wrap and rest in the refrigerator for about 20 minutes.
Add all vegan ricotta ingredients to a food processor. Blend on high until the mixture is smooth and thick.
Work with a quarter of the dough at a time. Leave the remaining dough wrapped in plastic while working so that it stays soft.
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.
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.
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.
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.
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)*