Homemade Vegan Tortellini With Blueberry Sauce - cooking recipe

Ingredients

1 3/4 cups pasta flour
4 tbsp olive oil
2 None onions, finely chopped
1 clove garlic, minced
5.25 oz smoked tofu, chopped
2 oz sundried tomatoes in oil, chopped
2 tbsp capers, chopped
1/3 cup peanuts, roasted and chopped
1 pinch five-spice powder
1 1/2 None lemons, 1/2 juiced, 1 sliced
1 pinch chili flakes
1/3 lb blueberries
2 tbsp fresh tarragon, chopped + extra sprigs to garnish
1 tsp honey
1 pinch freshly grated nutmeg

Preparation

Combine flour, 1/2 tsp salt and 2/3 cup cold water and knead until smooth. Wrap in plastic wrap and chill for 1 hour.
For the filling, heat 1 tbsp oil in a frying pan, add 1 onion, garlic and tofu and cook for 4 mins. Add tomatoes, capers, peanuts, five-spice powder, lemon juice and chili flakes. Set aside to cool.
Using a pasta machine, roll out pasta to 1mm thick. Cut out 3 inch discs and place 1 tsp filling in center of each disc. Lightly moisten edges with water then fold edges over and pinch together. Shape into tortellini. Set aside.
For the blueberry sauce, heat 1 tbsp oil in a saucepan and sweat remaining onion for 5 mins. Add blueberries and cook gently for 3 mins. Add tarragon and honey and season.
To finish, heat remaining oil in a frying pan and saute sliced lemon for 4 mins until lightly browned. Meanwhile, cook tortellini in boiling salted water for 2 mins then drain. Remove lemon slices and toss tortellini in lemon oil. Sprinkle with nutmeg and season. Arrange on serving plates with lemon slices and reserved tarragon. Serve with blueberry sauce.