ItalianEmilian
Vegetarian Tortellini in Broth
by Chef in Camicia · 306K subscribers on YouTube
Vegetarian tortellini in broth, a version suitable for everyone, with a filling based on Garden Gourmet plant-based mince. Vegetable broth with carrots, onion, celery, garlic, juniper berries, sage, rosemary and dried porcini mushrooms. Homemade fresh egg pasta and lots of Parmigiano Reggiano.
- Difficulty
- medium
Ingredients
11 items- 1 pcsOnion
- 2 pcsCarrots
- 1 pcsCelery Stalk
- 2 pcsGarlic Cloves
- 4 pcsJuniper Berries
- Sage
- Rosemary
- Dried Porcini Mushrooms
- Fresh Egg PastaHomemade, quantity as needed
- Plant-Based Ground (Garden Gourmet)Already seasoned
- Parmigiano ReggianoGrated, for serving
Method
- Prepare the broth: in a pot, roast the onion (with skin), carrots, celery, garlic cloves, sage, rosemary, and juniper berries until fragrant.
- Add dried porcini mushrooms and enough water. Bring to a boil, then simmer for about one hour.
- Meanwhile, make fresh egg pasta dough. Roll out the dough and cut into squares of roughly equal size.
- Prepare the filling: use the Garden Gourmet plant-based mince directly, as it is already well seasoned.
- Place a small amount of filling in the center of each pasta square and close into tortellini, pinching the edges.
- Strain the broth through a fine sieve and return to a clean pot.
- Cook the tortellini in the simmering broth until they float and are tender.
- Serve the tortellini in bowls with plenty of grated Parmigiano Reggiano.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
