Tofu Ricotta SpinachTortellini with Garlic& OliveTomato Sauce
This was my effort this afternoon. Handmade tortellini and tomato sauce with garlic and olive.
It was worth it.
Here is the recipe:
Make Filling (Savory Tofu Ricotta):
1-1/2 packages silken tofu
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 tbsp parsley
Egg Replacer for 2 eggs
Mix all in blender.
You can add diced mushrooms or spinach, your choice.
Make Pasta Dough (See previous recipe for Ravioli)
Roll out dough.
Cut circular disks about 2 inches in diameter from the sheet of dough using a round cutter or a glass. Put a small amount of filling in the center of each disk. Try 1 or 2 at the start to get a feel for the right amount of filling to use. Once you've got it, you've got it.
Don't let the dough dry too much as it makes it harder to seal the edges. To make the sealing easier, dip your finger into a glass of warm water and wet the edge nearest you.
Fold the dough toward you until the two edges almost meet. Press down firmly along the rounded edge to seal in the filling.
Hold the filled and sealed piece of dough between your thumb and index finger.
Fold it around your finger and bring the two ends together.
Press the two ends together to seal (right hand); fold the top edge down (left hand).
Now you can cook the pasta or freeze it for later. Spoon your favorite sauce on top.