Make Your Own Vegan Ricotta Tortellini - Appetito

Name: Make Your Own Vegan Ricotta Tortellini - Appetito
Total time: 70 min
Ingredients: 1 cup Fluffy Pumpkin Seed Ricotta (page 31 of my book) or store-bought vegan ricotta; 1/4 cup Umami-Packed Cashew Parm (page 27 of my book), nutritional yeast, or store-bought vegan Parmesan; 2 tablespoons finely chopped fresh flat-leaf parsley; Fine sea salt; 8 ounces Fresh “Egg” Pasta; All-purpose flour, for dusting

appetitomagazine.com

In an excerpt from his new book dedicated to plant-based and vegan recipes, food writer Joe Yonan shares a recipe for Ricotta Tortellini.

View full recipe on appetitomagazine.com

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Pasta machine
Kitchen towel
Baking sheet
Mixing bowl
Chef's knife
Measuring spoon
Spoon
Stove
Pot
Slotted spoon
Serving platter

Ingredients

1 cup Fluffy Pumpkin Seed Ricotta (page 31 of my book) or store-bought vegan ricotta
1/4 cup Umami-Packed Cashew Parm (page 27 of my book), nutritional yeast, or store-bought vegan Parmesan
2 tablespoons finely chopped fresh flat-leaf parsley
Fine sea salt
8 ounces Fresh “Egg” Pasta
All-purpose flour, for dusting