Tortelloni with Vegan Hash Filling
Homemade simply tastes best!
I am generally a huge fan of smoked tofu as a substitute for minced meat. For this tortelloni, however, I have worked with the vegan minced meat from the Rügenwaldermühle (unpaid brand credits). For me, actually the most delicious substitute on the market! This was simply sautéed with onions and garlic. Added some yeast flakes for extra seasoning and bread crumbs for texture - done! The pasta dough is also made super fast and can be rolled out and shaped without a pasta machine.
So dare to make your own pasta, you wont regret it!
For about 40 pieces you need:
For the dough:
280g light spelt flour
1/2 tsp. salt
approx. 150ml water
For the filling:
250g vegan ground mince
1 clove of garlic
1 tbsp. yeast flakes
2 tbsp. breadcrumbs
1 tbsp. oil
Knead 280g flour, 150ml water and 1/2 tsp. salt into a smooth dough and let it rest for about 30 minutes.
Peel the 1 onion and 1 clove of garlic and finely dice them.
Heat 1 tbsp. oil in a frying pan and sauté the onions and garlic until translucent.
Then add 250g vegan minced meat and fry it for 5 minutes.
Let the mixture cool down a bit and then mix it with yeast flakes and breadcrumbs in the food processor until smooth.
Filling and shaping:
Take the dough out of the bowl and roll it out on a floured work surface.
Line a baking sheet with a lightly floured baking paper.
Using a wine glass, prick small circles out of the dough.
Put some of the filling in the center and fold the patty into a half moon.
Then shape the tortelloni as seen in the video.
Continue in this manner until dough and/or filling are empty.
Heat salted water in a large pot of water.
When the water is bubbling, cook the tortelloni portion by portion in it. This only takes a few minutes; when the pasta floats to the top, it's good.
It goes great with a fruity tomato sauce, pesto or just some oil and fresh tomatoes and basil.