Garlic Ricotta Vegan Tortellini

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5 from 1 vote

Garlic Ricotta Vegan Tortellini

Fresh vegan pasta filled with garlicky tofu ricotta and turned into cute tortellini.

Prep Time45

Cook Time15

Total Time1

Course: Main Course

Servings:

Calories: 391kcal

Author: Lauren Boehme Hartmann

Ingredients

Fresh Pasta

2 1/4 Cups All purpose Flour
1 teaspoon Salt
1 Tablespoon Olive oil
3/4 Cup Water

Vegan Garlic Ricotta

1/2 Block(about 8oz.) Extra firm tofu, drained and pressed
2 Tablespoons Nutritional Yeast
3 Cloves Garlic
1 teaspoon Salt
1/4 teaspoon Black pepper
1 teaspoon Lemon juice
1/2 teaspoon Lemon zest

Creamy Vegan Parmesan Sauce

1 Tablespoon Vegan butter, I used Earth Balance
4 Cloves Garlic, chopped
1 Tablespoon All purpose flour
1 1/2 Cups Non-dairy milk, unsweetened I used oat milk
2 Tablespoons Vegan Parmesan, I used Follow Your Heart
Salt and pepper to taste
1/2 teaspoon Lemon zest, optional

Instructions

Start by making your pasta dough. Add the flour and salt to a large mixing bowl. Stir to combine.
Create a well in the center of the bowl, just push the flour aside until the center has a hole.
Pour the olive oil and water into the well. Then begin to stir to combine. Stir until everything is fully incorporated. If it gets too hard to stir, you can start kneading with your hands until the dough comes together.
Then put the dough on a floured surface and knead for 1-2 minutes or until the dough is no longer sticky. Form a ball with the dough. Wrap in plastic wrap or parchment paper and put in the fridge for 30 minutes.
Now, make the ricotta. Add the ricotta ingredients to a food processor and process until the mixture is nice and smooth. Set aside until ready to use.
Once the dough has chilled, cut the dough into 4 portions. Then roll each portion of the dough out to about 1/8- 1/12 inch thick . You can do this with a pasta roller or on a floured surface with a rolling pin.
Cut into circles that are about 2 1/2 inches
Then fill each circle with 1/2 teaspoon of the ricotta filling. Place it in the center.
Wet the edges of the pasta, then fold in half to create a half moon, then wet the two points of the half moon and bring them together. See photos above.
Repeat with all the pasta, bringing the scraps together and rolling out again to make more.
If making the sauce, start it now. Heat the vegan butter on medium high in a large non-stick pan.
Once the butter has melted, add the garlic. Saute for 1-2 minutes, reducing heat as needed.
Then add the flour and whisk to combine and make a roux. Simmer for a minute.
Now, add the non-dairy milk. Whisk to combine and make sure there are no lumps. Bring to a simmer.
Reduce heat to medium low and simmer for 2-3 minutes or until the milk has thickened.
Add the vegan Parmesan, a pinch of salt and pepper and lemon zest if using. Whisk to combine. Keep hot on low while you cook the tortellini.
Bring a large pot of water to a boil and cook the tortellini in batches so you don't overcrowd the pot, for 3-4 minutes. The tortellini will float when it is done.
Serve immediately with the sauce and some veggies if desired. I like to serve with roasted brussels sprouts.
There will probably be extra ricotta, but I like to use it as a topping, or you can save for later.

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