Vegetarian Tortelli
Pasta and Pizza • Italian
Description
Vegetarian Tortelli
Ingredients
- Carrot 5 oz
- Celery stalk 5 oz
- Onion 2½ pieces
- Wheat Flour 5 oz
- Durum wheat 5 oz
- Olive Oil 4 tablespoons
- Cauliflower 5 oz
- Potato 5 oz
- Spinach 5 oz
- Salt to taste
- Ground Black Pepper a pinch
Step-by-Step Guide
Step 1
Prepare the broth. Dice the carrot and celery. Trim the roots of the onion, wash, and cut in half without removing the skin. Sauté the onion cut side down in a hot skillet until golden. Place the vegetables in a pot and add 3 liters of water. Bring the broth to a boil and simmer for about an hour. At the end, season with salt and remove the vegetables.
Step 2
Dough for tortelli. Mix both flours, knead the dough with water (150 grams) and one tablespoon of olive oil. Cover the dough and let it rest for 30 minutes.
Step 3
Filling. Boil the potato with the skin on. Chop the onion and sauté with 2 tablespoons of olive oil. Add the chopped cauliflower to the onion and sauté, ensuring it retains its firmness. Season with salt. Sauté the spinach separately with one tablespoon of oil, season with salt. Peel the potato, mash it, and add finely chopped spinach and cauliflower. Season with salt and pepper to taste if necessary.
Step 4
Roll out the dough into a very thin sheet, cut into squares measuring 7 cm. Place one teaspoon of filling in the center of each square and fold into a triangle. Seal the long ends together to form a crescent shape. Cook the tortelli in the broth until done and serve with the broth.
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