The tortellini were made with a semolina dough and filled with spinach, vegan ricotta and wild garlic.
The ricotta was made by curdling soya milk with cider vinegar and straining as normal in a ricotta press.
Then mixed with chopped and blanched spinach plus a little dried wild garlic and seasoning.
The tortellini are served in a bed of homemade vegan ‘Parmesan’ and drizzled with a burnt onion, sage and red wine butter.
by sangriapapii