Artichoke-Celeriac Tortellini - Revision history

Sasuke: tidy

2006-10-14T21:53:56Z

tidy

MichaelWestwind: /* Serve with */ typo

2005-09-12T00:28:55Z

Serve with: typo

Jeff at 22:23, 5 September 2005

2005-09-05T22:23:20Z

Jeff: /* Pasta Dough */

2005-09-05T22:22:09Z

Pasta Dough

Jeff at 22:19, 5 September 2005

2005-09-05T22:19:51Z

Jeff at 22:16, 5 September 2005

2005-09-05T22:16:35Z

Jeff at 22:16, 5 September 2005

2005-09-05T22:16:16Z

New page

Tortellini Filling
1 14oz can of artichoke hearts, drained and quartered
1/4 of a celeriac (celery root), grated
1 Tbsp olive oil
1 clove garlic, minced
1/2 tsp dried marjoram
1/2 tsp crushed red chili flakes
Salt and pepper, to taste

Saute all ingredients over medium-high heat until softened. Allow to cool a bit, then coarsely chop in food processor.

Pasta Dough
1 cup semolina flour
1/2 cup whole wheat pastry flour
1/2 cup almond flour/meal**
1/2 tsp salt
1 tsp olive oil
1/2 cup water

Combine all ingredients and kneed well for a couple of minutes. Split dough in half (cover unused half with a slightly damn towel) and roll on a floured surface, folding dough several times to help strengthen the gluten. Roll to about 1/16", adding additional flour as necessary.
To assemble tortellini: Using a drinking glass/cookie cutter etc. of about 2 to 2 1/2" in diameter, cut out tortellini skins. Place 1/2tsp of filling in the center. Fold tortellini in half, pressing the edges together (if they don't stick you can brush them with a bit of warm water). Wrap the tortellini around your finger so the corners overlap a bit and squeeze until they stick. Fold top edge backwards a bit. For illustrated instructions click here. Repeat with remaining dough. As I completed folding a batch I would place them on a floured baking sheet covered with a slightly dampened towel. When I finished them all I put them in the freezer for about 10-15min to toughen them up a bit.
To cook, bring a large pot of well-salted water to a rolling boil. Drizzle some oil in the pot, then drop in the pasta (I did it in 2 batches). Stir them well to prevent sticking. Cover pot and bring back to a boil. Add 1/2 cup of cold water, stir. Cover again, keep checking them and when they start to float they should be done. Gently strain (I scooped them out with a slotted spoon and put in a strainer). Toss them with a bit of oil.

**I found a bag of this in my local health food store, but it was $13 and I have no idea how long it was sitting there. To make it yourself, blanch and shock 1 cup of raw almonds. Remove skins and dry well (I patted them down with paper towels, then threw them in the oven for just a couple of minutes - enough to dry them without really roasting them - and removed them from the pan immediately). When they are cool, process them in the food processor with a bit of salt (~1/2tsp) as fine as you can get it without turning it to almond butter. This actually produced more than necessary and you could probably use about 1/2 cup of raw almonds.

I served this with 1 bunch of asparagas and 1/2lb of shiitake mushrooms (stems used for reduction), each tossed with oil, salt and pepper, then roasted at 400F for 15 minutes.

@@ Line 1: / Line 1: @@
 From [http://www.livejournal.com/community/vegan_cookoff Vegan Cookoff]
 =Tortellini Filling=
@@ Line 20: / Line 25: @@
 *1/2 cup water
-==Combine all ingredients==
+== COOKING TOOLS ==
-knead well for a couple of minutes. Split dough in half (cover unused half with a slightly damn towel) and roll on a floured surface, folding dough several times to help strengthen the gluten. Roll to about 1/16", adding additional flour as necessary.
+* Damp towel
-==To assemble tortellini==
+;To assemble tortellini
-Using a drinking glass/cookie cutter etc. of about 2 to 2 1/2" in diameter, cut out tortellini skins. Place 1/2tsp of filling in the center. Fold tortellini in half, pressing the edges together (if they don't stick you can brush them with a bit of warm water). Wrap the tortellini around your finger so the corners overlap a bit and squeeze until they stick. Fold top edge backwards a bit. For illustrated instructions click here. Repeat with remaining dough. As I completed folding a batch I would place them on a floured baking sheet covered with a slightly dampened towel. When I finished them all I put them in the freezer for about 10-15min to toughen them up a bit.
+:Using a drinking glass/cookie cutter etc. of about 2 to 2 1/2" in diameter, cut out tortellini skins. Place 1/2tsp of filling in the center. Fold tortellini in half, pressing the edges together (if they don't stick you can brush them with a bit of warm water). Wrap the tortellini around your finger so the corners overlap a bit and squeeze until they stick. Fold top edge backwards a bit. For illustrated instructions click here. Repeat with remaining dough. As I completed folding a batch I would place them on a floured baking sheet covered with a slightly dampened towel. When I finished them all I put them in the freezer for about 10-15min to toughen them up a bit.
-==To cook==
+;To cook
-Bring a large pot of well-salted water to a rolling boil. Drizzle some oil in the pot, then drop in the pasta (I did it in 2 batches). Stir them well to prevent sticking. Cover pot and bring back to a boil. Add 1/2 cup of cold water, stir. Cover again, keep checking them and when they start to float they should be done. Gently strain (I scooped them out with a slotted spoon and put in a strainer). Toss them with a bit of oil.
+:Bring a large pot of well-salted water to a rolling boil. Drizzle some oil in the pot, then drop in the pasta (I did it in 2 batches). Stir them well to prevent sticking. Cover pot and bring back to a boil. Add 1/2 cup of cold water, stir. Cover again, keep checking them and when they start to float they should be done. Gently strain (I scooped them out with a slotted spoon and put in a strainer). Toss them with a bit of oil.
 ==Serve with==

@@ Line 30: / Line 30: @@
 ==Serve with==
-bunch of asparagas and 1/2lb of shiitake mushrooms (stems used for [[Balsamic-Port Reduction Sauce|this reduction]]), each tossed with oil, salt and pepper, then roasted at 400F for 15 minutes.
+bunch of asparagus and 1/2lb of shiitake mushrooms (stems used for [[Balsamic-Port Reduction Sauce|this reduction]]), each tossed with oil, salt and pepper, then roasted at 400F for 15 minutes.
 [[Category:Cookbook]]

← Older revision		Revision as of 22:23, 5 September 2005
Line 1:		Line 1:
		+	From [http://www.livejournal.com/community/vegan_cookoff Vegan Cookoff]
		+
	=Tortellini Filling=		=Tortellini Filling=
	*1 14oz can of artichoke hearts, drained and quartered		*1 14oz can of artichoke hearts, drained and quartered

@@ Line 13: / Line 13: @@
 *1 cup semolina flour
 *1/2 cup whole wheat pastry flour
-*1/2 cup almond flour/meal**
+*1/2 cup almond flour/meal
 *1/2 tsp salt
 *1 tsp olive oil

← Older revision		Revision as of 22:16, 5 September 2005
Line 25:		Line 25:

	I served this with 1 bunch of asparagas and 1/2lb of shiitake mushrooms (stems used for reduction), each tossed with oil, salt and pepper, then roasted at 400F for 15 minutes.		I served this with 1 bunch of asparagas and 1/2lb of shiitake mushrooms (stems used for reduction), each tossed with oil, salt and pepper, then roasted at 400F for 15 minutes.
		+
		+	[[Category:Cookbook]]

@@ Line 1: / Line 1: @@
-Tortellini Filling
+=Tortellini Filling=
-14oz can of artichoke hearts, drained and quartered
+*1 14oz can of artichoke hearts, drained and quartered
-/4 of a celeriac (celery root), grated
+*1/4 of a celeriac (celery root), grated
-Tbsp olive oil
+*1 Tbsp olive oil
-clove garlic, minced
+*1 clove garlic, minced
-/2 tsp dried marjoram
+*1/2 tsp dried marjoram
-/2 tsp crushed red chili flakes
+*1/2 tsp crushed red chili flakes
-Salt and pepper, to taste
+*Salt and pepper, to taste
 Saute all ingredients over medium-high heat until softened. Allow to cool a bit, then coarsely chop in food processor.
-Pasta Dough
+=Pasta Dough=
-cup semolina flour
+*1 cup semolina flour
-/2 cup whole wheat pastry flour
+*1/2 cup whole wheat pastry flour
-/2 cup almond flour/meal**
+*1/2 cup almond flour/meal**
-/2 tsp salt
+*1/2 tsp salt
-tsp olive oil
+*1 tsp olive oil
-/2 cup water
+*1/2 cup water
-Combine all ingredients and kneed well for a couple of minutes. Split dough in half (cover unused half with a slightly damn towel) and roll on a floured surface, folding dough several times to help strengthen the gluten. Roll to about 1/16", adding additional flour as necessary.
+==Combine all ingredients==
-To assemble tortellini: Using a drinking glass/cookie cutter etc. of about 2 to 2 1/2" in diameter, cut out tortellini skins. Place 1/2tsp of filling in the center. Fold tortellini in half, pressing the edges together (if they don't stick you can brush them with a bit of warm water). Wrap the tortellini around your finger so the corners overlap a bit and squeeze until they stick. Fold top edge backwards a bit. For illustrated instructions click here. Repeat with remaining dough. As I completed folding a batch I would place them on a floured baking sheet covered with a slightly dampened towel. When I finished them all I put them in the freezer for about 10-15min to toughen them up a bit.
+knead well for a couple of minutes. Split dough in half (cover unused half with a slightly damn towel) and roll on a floured surface, folding dough several times to help strengthen the gluten. Roll to about 1/16", adding additional flour as necessary.
-**I found a bag of this in my local health food store, but it was $13 and I have no idea how long it was sitting there. To make it yourself, blanch and shock 1 cup of raw almonds. Remove skins and dry well (I patted them down with paper towels, then threw them in the oven for just a couple of minutes - enough to dry them without really roasting them - and removed them from the pan immediately). When they are cool, process them in the food processor with a bit of salt (~1/2tsp) as fine as you can get it without turning it to almond butter. This actually produced more than necessary and you could probably use about 1/2 cup of raw almonds.
+==To assemble tortellini==
-I served this with 1 bunch of asparagas and 1/2lb of shiitake mushrooms (stems used for reduction), each tossed with oil, salt and pepper, then roasted at 400F for 15 minutes.
+==To cook==
 [[Category:Cookbook]]