Real Recipes From Real Home Cooks ®
Artichoke Ricotta Tortellini with Saffron Cream Sauce
INGREDIENTS
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6 servings – Prep time: 2 hours
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Ingredients for the pasta dough:
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4 ounces silken tofu
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1 tablespoon extra-virgin olive oil
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1 tablespoon red palm oil
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1/2 teaspoon sea salt
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2 cups semolina flour, plus more for dusting
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Ingredients for the filling:
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Sea salt
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2 tablespoons olive oil
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1 (14-ounce) can of artichoke hearts, drained and roughly chopped
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2 garlic cloves
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1/4 cup dry white wine
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2 cups regular Cashew Cream
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1/4 cup nutritional yeast flakes
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Freshly ground black pepper
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Ingredients for the saffron cream sauce:
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Sea salt
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1 tablespoon extra-virgin olive oil
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1 small shallot, minced
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1/2 cup dry white wine
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1 cup regular Cashew Cream
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2 tablespoon nutritional yeast flakes
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Pinch of saffron threads
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Freshly ground black pepper
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4 tablespoons Earth Balance
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Ingredients for serving:
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6 cups fresh baby arugula
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4 plum tomatoes cut into thin wedges, seeds and inner flesh removed
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