Tortellini: A Love Story

The first time I made tortellini, it took me about 5 hours. The dough was too dry, so I added water, then it was too wet, and unworkable. T...

The first time I made tortellini, it took me about 5 hours. The dough was too dry, so I added water, then it was too wet, and unworkable. The sad part is that Alex helped. And it still took us 5 hours. But that was about 1000 tortellini ago. Maybe more. As you know I have promised a night of tortellini for each night of this week, so I've got some tortellini experience points racked up, and I made 80 in 1 hour. Pretty good, right? So now my job title is "super pro tortellini roller and stuffer." I thought it sounds pretty B.A. It would look good under my name on my office door. 


Tonight's tortellini was Chickpea Lemon. I pondered what kind of sauce it deserved. A red sauce didn't seem appropriate, just olive oil seemed too bland, and I think just garlic cream would be too thick to make this little 'lini shine... Tortellini soup! The most basic vegetable soup ever with tortellini in it. I feel like I've had tortellini soup before, but can't exactly recall an occasion of eating it. I'm sure if I ever ate it before, it rocked the house, just like this one.


Chickpea Lemon filling was just right for soup, because I often put chickpeas and lemon in my vegetable soup. Does that make this a reconstructed dish or a deconstructed dish? Be right back, I'll go ask Tom Colicchio.

chickpea lemon tortellini

1 recipe tortellini dough

1 15 oz can or 2 cups cooked chickpeas
1/3 block firm tofu
3 cloves garlic
zest of 1 lemon
juice of 1 lemon
2 tablespoons nooch
1 teaspoon salt
1/2 teaspoon pepper

Chop up garlic in food processor, then add the tofu and chickpeas and puree until a smooth paste is acheived. Now add the zest and lemon juice, nooch, salt and pepper and pulse.


Tortellini Soup

15-20 tortellini
6 cups veggie broth, homemade is best for this
1/2 to 1 teaspoon olive oil
5 ribs celery, diced
3 carrots, peeled and diced
1 onion, diced
1 bell pepper, diced
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped garlic or garlic powder
1 teaspoon dried thyme
1 teapsoon chili flakes, less if you dont do heat
1 teaspoon smoked paprika or regular, preferable hot paprika
1 teaspoon dried dill
1/2 teaspoon dried oregano

In a large soup pot, heat olive oil and sautee onion, garlic, carrots, celery and bell pepper until some moisture has been released and veggies are beginning to soften. Add salt, pepper, and dried herbs and spices. Add the veggie broth and bring to boil. Simmer about 15 minutes and add tortellini. Simmer for about 5 minutes, or until slightly puffed and floated to the top. Serve :)


Hi, I'm KZ. I live, cook, and chow down on vegan food in NYC.

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4 comments

  1. coldandsleepyOctober 12, 2012 at 12:00 AM

    80 tortellini by hand in an hour?? I'm in awe. You are the Tortellinator.

    Also, I have never had vegan tortellini and now I really need to.

    ReplyDelete
    Replies
    1. kzcakesOctober 12, 2012 at 5:03 PM

      thanks! I will apply the word tortellinator to my nametag.

      Delete
  2. Kirsten LindquistOctober 12, 2012 at 2:24 PM

    ahh tortellini, it's the brightest star in my homemade pasta firmament! you ARE the tortellinator! love it in broth too!

    ReplyDelete
    Replies
    1. kzcakesOctober 12, 2012 at 5:04 PM

      Thanks! I am putting its versatility to the test this week.

      Delete