Yesterday, we thought we should try making tortellini from scratch. We had all day and figured we could take our time and give it the TLC it needed. We stuffed them with shredded Teese and my Tofu Ricotta.
They were so good. I don't even have a pasta roller so everything was done by hand. We dressed them up with two different sauces. One sauce is a regular tomato pasta sauce and the other is a creamy garlic alfredo sauce that Chris and I have been working on. It tastes amazing, but isn't as creamy or beautiful as I'd like it to be. Until then, we aren't sharing it. (Sorry, but we will share that recipe once it's fool proof and perfect.) Make these tortellini when you have time though. They are so worth the work and every bite is a burst of cheesy creaminess.
3 Cups Flour
1/2 teaspoon Salt
1 1/2 teaspoons Olive Oil
4 Ener-G Egg Replacer "Eggs"
6 Tablespoons Water
1 Tofu Ricotta Recipe with 1/2 Cup shredded Teese
PREPARING THE PASTA DOUGH
1. Sift flour and salt into a large bowl. Trust me, doing it on parchment paper was NOT a good idea.
2. In a separate cup: mix water, oil and "eggs" together.
3. Make a well in the middle of the flour/salt mixture.
4. Pour egg/water/oil mix into the well.
5. With your fingers, knead until the dough pulls away from the sides of the bowl.
6. Cover with plastic wrap and let rise for 1 hour on counter.
**During this time, PREPARE THE TOFU RICOTTA/TEESE FILLING**
7. After an hour, either put it through your pasta roller OR separate it into 4 parts and roll out each part flat with a rolling pin. I just rolled them out as thin as possible, used a knife to cut a rectangle and put the scraps to the side. The scraps later became the fifth rectangle.
8. Place your pieces side by side (above are 3 out of 5). Give them another firm roll if you're using a rolling pin.
9. Cut squares that are about about 2"x2". Brush them with a light coating of olive oil.
STUFFING AND SHAPING THE TORTELLINI
1. In the center of each square, drop about 1/2 - 1 teaspoon of tofu ricotta/teese filling.
2. To form a triangle, take one end and press it into the opposite end of the square.
3. Press all sides firmly. You can even stretch out the corners so they are easier to fold.
4. Pick up the triangle, so the top is facing you.
5. Fold the top corner of the triangle over the opposite side of the triangle, leaving a flap.
6. Pick it up and wrap the bottom corners around your fingertip.
7. Press and seal the corners together.
8. Viola! It's a beautiful tortellini. Do this about... 50 times.
This was the final product.
9. Boil the tortellini in lightly salted water for about 3 minutes. They will float to the top when almost ready. Remove them from the water once al dente. I had to boil in three batches, by the way.
Tortellini with creamy alfredo sauce
Tortellini with tomato pasta sauce and shredded Teese