Vegetarian Tortelli

6 servings

150 minutes

Tortelli is a traditional Italian dish rooted in the Emilia-Romagna region. These small, elegant pasta parcels made from thin dough hide a delicate filling of potatoes, cauliflower, and spinach, enriched with the aroma of sautéed onions and spices. The vegetarian version of tortelli impresses with its softness and harmony of flavors, while serving in a rich vegetable broth makes them especially warming. The dish features a fine texture and depth of flavor, allowing one to experience all the nuances of fresh ingredients. Tortelli is perfect for cozy family lunches as well as festive dinners, delighting guests with its traditional Italian spirit and gastronomic sophistication.

Energy value per serving

• Calories: 353.7
• Proteins: 7.7g
• Fats: 14.2g
• Carbohydrates: 50.5g

Ingredients

• Carrot: 200 g
• Celery stalk: 150 g
• Onion: 2.5 pc
• Wheat flour: 200 g
• Durum wheat flour: 100 g
• Olive oil: 4 tbsp
• Cauliflower: 150 g
• Potato: 130 g
• Spinach: 100 g
• Salt: to taste
• Ground black pepper: pinch

Cooking steps

1. Boil the broth. Dice the carrot and celery. Cut the roots of the onion, wash it, and cut it in half without removing the skin. Sauté the onion cut side down in a hot pan until golden brown. Place the vegetables in a pot and add 3 liters of water. Bring the broth to a boil and cook for about an hour. At the end, add salt and remove the vegetables.

   Required ingredients:

   • Carrot: 200 g
   • Celery stalk: 150 g
   • Onion: 2.5 pieces
   • Salt:  to taste

2. Dough for tortelli. Mix both flours, knead the dough with 150 grams of water and one tablespoon of olive oil. Cover the dough and let it rest for 30 minutes.

   Required ingredients:

   • Wheat flour: 200 g
   • Durum wheat flour: 100 g
   • Olive oil: 4 tablespoons
   • Spinach: 100 g

3. Filling. Boil potatoes with skin on. Chop onion and sauté in 2 tablespoons of olive oil. Add chopped cauliflower to the onion and sauté without losing firmness. Season with salt. Sauté spinach separately with one tablespoon of oil and season with salt. Peel the potatoes, mash them, and add finely chopped spinach and cauliflower. Season with salt and pepper if needed.

   Required ingredients:

   • Potato: 130 g
   • Onion: 2.5 pieces
   • Olive oil: 4 tablespoons
   • Cauliflower: 150 g
   • Spinach: 100 g
   • Salt:  to taste
   • Ground black pepper:  pinch

4. Roll the dough into a very thin layer, cut into squares of 7 cm length. Place one teaspoon of filling in the center of each square and seal into a triangle. Pinch the long ends together to form a crescent shape. Cook the tortellini in broth until done and serve with the broth.

   Required ingredients:

   • Wheat flour: 200 g
   • Durum wheat flour: 100 g