Homemade Mozzarella Pepper Tortellini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g wheat flour
- 2 tablespoon soy flour or chickpea flour
- 125 ml water
- 2 tablespoon vegetable oil
- 1 pinch (s) salt
- 100 g mozzarella, vean
- 0.5 ½ bell pepper (s), red or yellow
- basil
- salt and pepper
- olive oil
- Salt water
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- For the dough, knead the first 5 ingredients and chill for 1 hour. If you don`t cook vegan, you can knead in 3 eggs instead of soy flour.
- In the meantime, chop up all the ingredients for the filling (vegan mozzarella, red or yellow paprika, basil, pepper, salt) (puree if necessary) and season to taste.
- Then knead the dough again and roll out 1 mm thick on a floured surface. Put on the salt water. Cut out circles (approx. 5 - 6 cm) and put a small dollop of filling (approx. 1 level teaspoon) on top. Fold it up and press the edges of the dough into place with a fork.
- Cook briefly in salted water until the tortellini floats to the surface. Possibly sauté again with a little olive oil in the pan for a better taste.
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