Tortellini with plant-based ricotta, spinach and Like Mince

90 mins
2
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Perfect for date night, this fun tortellini recipe involves making and filling your own pasta with an amazing plant-based stuffing. Don’t worry, it’s easy! 

Guard your food, before someone else steels it!
Guard your food, before someone else steels it!

What to buy?

Checklist

  • 1 pack of Like Mince
  • Olive oil for frying
  • 200g of frozen chopped spinach – defrosted and drained
  • 2 tbsp plant butter
  • 1 handful of sage leaves
  • Salt and pepper
  • For the pasta:
  • 125ml lukewarm water
  • 4tsp olive oil
  • 300g of wheat flour
  • For the ricotta filling:
  • 125g of firm tofu
  • 1tsp light miso
  • 1 tbsp plant milk (we used oat)
  • 1 tsp sweet mustard
  • 1 tbsp nutritional yeast
  • Juice of ½ lemon
  • ½ clove of garlic
  • ½ tsp salt

Let's do this!

Let's do this!

  1. Making the pasta: start by mixing the water and oil. Make sure your table top is clean and put the flour in a little pile on the table. Make a hole in the flour with your hands, then slowly add the water and oil mix. Do it a little at a time and gradually mix in the flour with your hands. You will end up with a nice soft ball of dough. Wrap it in foil or a reusable wrap, and put it in the fridge to rest for at least 30 minutes.
  2. While the pasta rests make the plant ricotta. This is SUPER simply. Just put all of the ingredients in a high-speed blender or blitz with a stick blender.
  3. Next heat some olive oil in a pan and fry the Like Mince until golden. Add the drained spinach and mix it all well. Make sure to heat the spinach though before taking the pan off the heat. Mix the Like Mince/spinach with your plant ricotta. Your filling is ready! It should be quite dry so that it will not leak when making the tortellini.
  4. Get you pasta dough out of the fridge and place on a floured table top. Use a rolling pin to make it as thin as possible, turning the dough to get an even, flat pasta. Keep sprinkling with flour to stop it from sticking.
  5. Now cut the pasta into 5x5 cm squares. Put a tsp of the filling in the middle of each square, and fold over a corner of the pasta to make a triangle. Shape the sides of the tortellini around your thumb to make the classic shape. Leave your tortellini to dry dusted with a little flour for about 30 minutes (this is to prevent it from sticking when you boil it).
  6. Bring a large pot of water to the boil with plenty of salt (pasta water should be as salty as the ocean) When boiling, carefully add your tortellini with a slotted spoon and boil about 3 minutes until they float.
  7. Melt the butter in another pan. Once it’s hot, add the sage leaves and let them fry for 30 sec, until crispy. Add the drained tortellini to the pan and swirl it around in the butter. Serve with freshly cracked black pepper and some lit candles for a perfectly romantic meal!

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Tortellini with plant-based ricotta, spinach and Like Mince