Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.