Tuesday, August 18, 2009

Vegan Tortellini with Roasted Pepper Cream Sauce

Vegan Mom and I recently celebrated our 11th wedding anniversary and I wanted to commemorate the occasion with a great meal. Way back when we used to make a tortellini dish with green peppers, mushrooms, and a simple cream sauce. I thought I would re-imagine the dish by making it a little more refined with roasted peppers and a less chunky sauce. The sauce turned out really well, but you need to patience of freakin' Job to make tortellini by hand. They are awesome, of course, but I think I will have to save them for special occasions. Or, maybe I need to make them a lot so I get faster.

INGREDIENTS
Tortellini
- 1 recipe tofu ricotta
- 1 recipe fresh pasta dough

Roasted Pepper Cream Sauce
- 1 red pepper
- 1 orange pepper
- 1 tbsp olive oil
- 1 tbsp margarine
- 1 onion
- 4 cloves garlic, minced
- 1 tbsp basil
- 1 recipe cashew cream (remainder from making the ricotta)
- 1/2 cup veggie broth
- salt and pepper to taste

METHOD
1. Make tofu ricotta, then make the tortellini like you see in this video. I found it very helpful to put the tofu ricotta in a piping bag--it really sped up the filling process. Let dry a bit before cooking.
2. Make the sauce: roast peppers, then skin, core, seed, and chop. Heat oil and margarine over medium heat in a saucepan. Saute onion and garlic for 7-10 mins, until soft and translucent. Add in chopped pepper, basil, cashew cream, and broth. Blend until smooth with an immersion blender, then season to taste. Heat, but don't boil, and then serve over cooked tortellini.
NOTE: these freeze and cook really well (as do the ravioli). Once dried, place in a bad in the freezer. Drop as many as you want in boiling water and cook until they all float.

20 comments:

Big Damn Vegan said...

Oh wow, you have totally inspired me! This recipe is the most amazing looking thing!! Happy Anniversary to the both of you. And thanks for all your recipes! I have never been disappointed yet.

HaikuTofu said...

I'm sure all your hard work was worth it- that dish looks delicious! congrats on your long love :)

AB said...

This looks delicious, Vegan Dad! I think I will save the tortellini for something special, but the sauce looks do-able for a week night dinner.
Congrats on 11 years!

vegan.in.brighton said...

Wow, that looks delicious! I'll have to try that pepper cream sauce some time soon.

Kiersten said...

I am impressed that you had enough patience to make all those tortellini. They look perfect and the sauce sounds delicious!

I got a pasta roller recently, maybe sometime I'll try my hand at making tortellini.

Roadbike said...

This looks absolutely fantastic. Good on you mate. I'm impressed.

kelkme said...

This looks great! I have been tinkering with perfecting a walnut cheese sauce based on another recipe online, it calls for nutritional yeast and no butter or oil, but otherwise very similar. Two questions- if using already-roasted (bottled) peppers, would a cup of each color do? And if I'm not making the pasta, how much of the cashew cream do you recommmend using in the sauce? Thanks! (I just found your blog a few weeks ago and have made several recipes- they are all fantastic!)

Vegan Dad said...

kelkme,
A cup of each is about right. And, just use all the cream in the sauce--only about 1/3 cup goes into the ricotta anyway.

Jelli Bean said...

Again, I am super impressed with your pasta making skills. I will try it sometime, really soon, hopefully. I know that even if they aren't photogenic, at least I'll be glad I attempted. Wish I could fold those little tortellinis as fast as the woman on that video!

Lauren said...

I just made pasta from scratch for the first time the other day, and was thinking of using the leftover dough to make ravioli. This roasted red pepper cream sauce sounds like the perfect accompaniment! Thanks for the inspiration.

BrisVegan said...

That looks amazing! I am definitely going to try your fresh pasta recipe.

Congratulations to you and Vegan Mom on your anniversary.

ali said...

Absolutely fantastic! I got some pretty peppers from the farmers market this morning and had to try making this sauce. I will be making this again! I also threw in some delicious cherry tomatoes. I just used a normal blender (cause i dont have an immersion one) after just making a chunky version first and it worked fine :)

My roommate who dislikes almost every vegetable possible and cant get enough dairy/meat and "tisks" at my vegan food even said it was really good when i had her taste it! I'm slowly converting her to liking things with veggies, haha

Janet said...

Your tortellinis look so perfect!

Northern Vegan said...

beautiful!

Amanda said...

I made this the lazy way last night. I used penne pasta to avoid hand making the raviolis.
So I sorta just 'plopped' the tofu ricotta on top once it was on the plates. Still, it was delicious! The roasted peppers are a real treat. First time making cashew cream for the tofu ricotta too. I have only ever done Isa's and realize your recipe is adapted from her's, but dare I say I like your's better :O

David said...

Made this the other night with red peppers from the farmer's market here in Richmond, Va - DELICIOUS!!! Absolutely delicious.

Anonymous said...

Simply amazing! First recipe I've ever tried off your site and I was pleasantly surprised. The sauce was the best, but the pasta dough was hard to get thin enough without a machine. Still, very tasty and I would make that sauce again and again.

Carry said...

We're slowly working our way towards eating a vegan diet. We tried this recipe tonight with great success. So very delicious! Thanks!

Diana said...

Yum! I made this sauce last night, and it was extremely rich and delicious! Mine didn't come out as orange as yours...but wow, very creamy. I love cashews just a bit too much! I made tortellini (using your fresh pasta recipe) with roasted garlic cashew cheese. Labour intensive, but so worth it!

hellseyduster said...

This sauce is really good and pretty easy to make. I didn't have time to make the tortellini so I just made the tofu ricotta and sauce and threw the whole thing on top of some store-bought shells. It was delicious and made enough for a few days. Thanks!