Tuesday, April 13, 2010

Tortelloni, Cremini Mushrooms, Roasted Broccoli and Cauliflower

Dinner 4/13


Cremini Mushrooms

Roasted Broccoli and Cauliflower

Tortelloni are like tortellini, only bigger and stuffed with ricotta (a crumbled block of extra-firm tofu mixed with salt, pepper, nutritional yeast to taste) and cooked baby spinach (with shallots and garlic). The twist was that we used round wonton wrappers as the dough -- it worked like a charm! They were dropped in boiling, salted water and finished by rolling around in a pan of soy margarine and parsley. This may be our new favorite pasta dish... ;)

The tortelloni were served on a bed of sliced cremini mushrooms (pan-fried 7-8 minutes with olive oil, pepper, and a splash of tamari at the end of cooking) along side Roasted Broccoli and Cauliflower (tossed with olive oil, salt, pepper, roasted at 450F for 15 minutes).

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