Homemade Anolini with Bergamot Vegan Ricotta and Edible Flowers
(1)
"My vegan adaptation of an Italian traditional stuffed pasta"
-- @isabella.akshay
Recipe

Details

Prep time 40mins
Cook time 10mins
Serves or Makes: 2

Recipe

  • 1 1/ 3 cup 00 flour
  • 1/ 3 cup room temperature water
  • 1 tsp salt
  • 1 cup vegan ricotta
  • 1 zested bergamot (or a lemon)
  • 1 pinch salt
  • 1 pinch nutmeg

Method

  • Step 1

    Make the dough. Mix together flour, water, salt, and edible flowers. Set aside.

  • Step 2

    Make the filling. Mix together the vegan ricotta grated bergamot zest, salt and nutmeg.

  • Step 3

    Divide the dough into tennis-sized balls. Run each of them through the pasta machine, starting from the thickest setting and working your way down to the thinnest. Repeat for all dough balls. Lay them on a floured surface.

  • Step 4

    Divide the dough into tennis-sized balls. Run each of them through the pasta machine, starting from the thickest setting and working your way down to the thinnest. Repeat for all dough balls. Lay them on a floured surface.