For the Pasta Dough:
2 cups unbleached flour
4 oz. silken tofu
1 Tbsp. extra virgin olive oil
1 Tbsp. red palm fruit oil
2 Tbsp. cold water
1/2 tsp. salt
• Combine all the ingredients in a free-standing mixer with a dough hook attachment. Set the mixer on its lowest setting and stir until a ball of dough forms. Continue mixing for another 5 minutes.
• Cover in plastic wrap and let rest in the refrigerator for 20 minutes.
For the Artichoke-‘Ricotta’ Filling:
12-oz. can artichoke hearts, roughly chopped
Olive oil for sautéing
2 garlic cloves
1/4 cup dry white wine
2 cups cashew cream (recipe follows)
1/4 cup nutritional yeast flakes
• Sauté the artichoke hearts in the olive oil and garlic over medium heat for 2 to 3 minutes.
• Deglaze with the wine and reduce until almost all the wine has evaporated. Add the cashew cream and stir well.
• Add the yeast and stir well. Let cool until thickened.
• Pulse in a food processor until a texture similar to that of ricotta cheese is achieved.
For the Cashew Cream:
2 cups soaked raw cashews
1/4 cup coconut oil
Water sufficient to fill mixer 1 inch above cashews
• Blend all of the ingredients in a blender on high for 5 minutes.
• On a floured work surface, roll the dough out into thin sheets.* Place the filling, 1 teaspoonful at a time and 2 inches apart, on the dough. Fold one side of the dough over to cover. Press around the fillings to seal, then cut around each section of filled dough. Shape into tortellini.
• Meanwhile, bring a pot of lightly salted water to a boil. Add the tortellini and cook for 3 minutes.
*Note: Work quickly so that the dough doesn’t dry out.
Makes 6 to 8 servings