Artichoke-Celeriac Tortellini
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From Vegan Cookoff
- SERVINGS =
- PREP TIME =
- COOK TIME = 25 -> 30 Minutes
- READY IN =
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
COOKING TOOLS
- Damp towel
- Drinking glass/ cookie cutter 2 -> 2 1/2" in diameter
- Baking sheet
- Freezer
- Large pot
- Strainer
- Slotted spoon
DIRECTIONS
- Combine all ingredients
- knead well for a couple of minutes. Split dough in half (cover unused half with a slightly damp 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.
Serve with
1 bunch of asparagus and 1/2lb of shiitake mushrooms (stems used for this reduction), each tossed with oil, salt and pepper, then roasted at 400F for 15 minutes.