This vegan tortellini recipe uses store bought vegan wonton wrappers, almond ricotta, and a few staple items, like fresh parsley and garlic powder. While this recipe includes directions for a simple garlic butter and grape tomato sauce, you can also dress your tortellini in marinara sauce, pesto sauce or the sauce of your choice.
This recipe makes ~20 tortellini. It is not hard to do, but it does take some time to wrap each one. Boiling them is best done in small batches, and only takes 15 seconds per batch.
For a variation, get creative with the tortellini filling. Maybe add some additional herbs, like basil or oregano? Or maybe add some finely chopped sautéed mushrooms or spinach? Just remember, if you add more elements to the filling, they need to be cooked first, and you may need additional wonton wrappers 😊
Vegan Tortellini with Almond Ricotta
1 cup almond ricotta (store bought or homemade)
2 Tbsp (+ more to top) flat leaf parsley, finely chopped
½ tsp garlic powder
20-25 vegan wonton wrappers (I used store bought, like Nasoya Won Ton Wraps)
2-3 Tbsp vegan butter
2 large garlic cloves, chopped
1 cup grape tomatoes, sliced in halves
Vegan parmesan, to top – optional
1. In a mixing bowl, add the almond ricotta, 2 Tbsp chopped parsley, and the garlic powder. Mix together.
2. On a clean, flat surface, wet the edges of a wonton wrapper leaving the center dry. Spoon ~1½ tsp of the tortellini filling in the center of the wonton (see photo above).
3. Fold the wonton wrapper in half (see photo above). Press out as much air as possible. Press the edges together.
4. Wet the tip, and fold up the bottom (see photo above).
5. Wet the ends of the tortellini, and then, wrap one end around the other and press. Place on a dry plate.
6. At the half way point of folding all the tortellini, fill a large, deep pot with water and place on the stove to bring it to a boil. Continue folding the vegan wonton tortellini until all are completed.
7. When the water is boiling, place a large skillet on the stove. Over medium heat, melt the butter and add the garlic. When the garlic starts to sizzle, move it around for 30 seconds to flavor the butter. Then, add the tomatoes, and stir around for another 30 seconds or until their skin starts to wrinkle up a bit. Set aside.
8. Place 5-6 tortellini in a collander and submerge it into the boiling pot of water for ~15 seconds. Then, pull out the collander with the tortellini in it and drain off any water.
9. Place the tortellini in the skillet with the tomatoes. Continue adding the tortellini in small batches to the boiling water until all have been cooked, and added to the garlic butter with tomatoes.
10. When all the vegan tortellini have been added to the skillet, gently toss in the garlic butter, top with fresh parsley, vegan parmesan (if using), and season with salt and black pepper. Serve immediately.