Tortellini di Ricotta e Spinaci

Tortellini di Ricotta e Spinaci is a delightful vegan twist on the classic Italian dish, featuring tender pasta stuffed with a creamy blend of spinach and dairy-free ricotta. This dish is not only delicious but also packed with nutrients, making it a perfect meal for seafood lovers seeking plant-based options.

Ingredients

• Tortellini (fresh or frozen) - 200 grams
• Spinach (fresh) - 150 grams
• Vegan ricotta cheese - 150 grams
• Nutritional yeast - 2 tablespoons
• Garlic (minced) - 2 cloves
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh basil (chopped) - 2 tablespoons
• Seaweed flakes (for seafood flavor) - 1 teaspoon

Steps

1. In a pan, heat olive oil over medium heat and add minced garlic. Sauté until fragrant, about 1 minute.
2. Add fresh spinach to the pan and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
3. In a mixing bowl, combine the cooked spinach, vegan ricotta, nutritional yeast, lemon juice, salt, black pepper, and seaweed flakes. Mix until well combined.
4. Stuff the tortellini with the spinach and ricotta mixture according to package instructions.
5. Bring a pot of salted water to a boil. Cook the tortellini for about 3-5 minutes or until they float to the top and are tender.
6. Drain the tortellini and serve immediately, garnished with fresh basil.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in iron and calcium from spinach and nutritional yeast.
• Provides a healthy source of plant-based protein.

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