Vegan Tortellini with Almond Ricotta

This vegan tortellini recipe uses store bought wonton wrappers, almond ricotta, and a few staple items, like fresh parsley and garlic powder. It takes some time to wrap the tortellini, but the rest is pretty straight forward. I included for a simple garlic butter and grape tomato sauce, but you could also dress your pasta in marinara sauce, pesto sauce or whatever sounds good to you!

This recipe makes ~20 vegan tortellini.

A few things…

• It is not hard to do, but it does take some time to wrap each one. Plan accordingly.

• Boiling them is best done in small batches, so they don’t clump together or fall apart. Boiling only takes 15 seconds per batch.

• For a variation, get creative with the vegan 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 😊

Try additional UVK recipes, like Carrot Artichoke Tortellini with Garlic Butter Arugula, Vegan Tortellini Salad with Tomatoes and Giardiniera, Cannellini Bean Salad with Roasted Garlic Vinaigrette, Tofu Ricotta Cheese and more.

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 halved grape tomatoes

Vegan parmesan, to top – optional

1. First, make the vegan tortellini filling. In a mixing bowl, add the almond ricotta, 2 Tbsp chopped parsley, and the garlic powder. Mix together.

2. Next, we’ll fold the vegan tortellini. 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 on left).

3. Fold the wonton wrapper in half (see center photo). Press out as much air as possible. Press the edges together.

4. Wet the tip, and fold up the bottom (see photo to the right).

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 vegan tortellini, fill a large, deep pot with water and place on the stove to bring it to a boil.  Continue folding 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 vegan tortellini in a stainer with a handle. Submerge it into the boiling pot of water for ~15 seconds. Then, pull out the stainer with the tortellini in it and drain off any water.

9. Place the wonton 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.