Cheater's Tortellini

The beauty of this dish is that you can make many different fillings, try: vegan mince instead of fennel for a meatier texture; adding shredded vegan mozzarella or feta cheese; or, combining with leftover veggies from last night's dinner. To watch the video recipe, click here.

Ingredients

Tortellini:

– 300g Mushrooms

– 150g Frozen spinach

– 100g Fennel

– 3/4 tsp Salt

– 1/2 tbs Sugar

– 1/4 tsp Black pepper

– 30 egg-free Dumpling skins (gyoza not wonton)

– Fennel sprigs for garnish (optional)

Sugo:

– 500g Pasta sauce (or canned tomatoes – but add more salt)

– 1 1/2 tsp Italian herbs (eg. oregano, basil, thyme)

– 1 tbs Sugar

– 1/4 tsp Salt

– 1/4 tsp Pepper

Equipment

– Mixing bowl for filling

– 1x Saucepan for sauce

– 1x Small pot for tortellini

Method

Tortellini

  1. Wash the fennel, peel its stalk, and dice finely
  2. Clean and mince the mushrooms
  3. Defrost, drain, and cut up the frozen spinach
  4. Heat about 2 tablespoons of vegetable oil in a large non-stick pan on high flame
  5. Add the fennel and mushrooms, cook for 2-3 minutes
  6. Add the spinach, salt, sugar, pepper, and mix well. Set aside in a bowl
  7. Using a small spoon, scoop some filling into the centre of a dumpling skin
  8. Dip your fingers into some water, spread it on the perimeter of the skin
  9. Fold the skin over in half, sealing the edges while pushing out excess air
  10. Fold the lot in half again, this second fold being parallel to the first
  11. Bend the tortellini into a loop, with the filled layer on the inside and the sealed edges on the outside
  12. Press the two ends together and use more water to adhere them
  13. Repeat for the remaining tortellini

Sugo

  1. Mix all the ingredients together in a pot
  2. Turn on a high flame and bring to a boil with the lid on
  3. Reduce the heat to low and simmer for about 20 minutes, stirring occasionally

To serve

  1. Boil about 3-4 cups of water in a medium sized pot
  2. Add a few pieces of tortellini at a time, and cook until they float
  3. Drain and serve with the sugo, with an optional sprig of fennel frond as a garnish

Makes 30 pieces

Notes: These tortellini can be made in bulk! After forming the tortellini, freeze in a single layer (try to prevent them bunching together). Once they are frozen solid you can store them in a box or bag in the freezer. To use, pull them apart individually without defrosting, then simply cook them in boiling water just like normal, except they may take a minute or so longer to fully cook.

 

LunchDinnerItalian

Guest Blogger Cheer Seeds

I never really liked to cook before. To me, cooking was a laborious chore in exchange for the pointlessly short enjoyment of eating. That is until I became a vegan! Only then did I care to create the foods I craved, as I was motivated to do what's right by the animals, and was equally equipped with a newfound enthusiasm to play around with culinary possibilities. See all recipes by Cheer

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