Tortellini all'Uccelletto - vegan chef Davide Leo

Prepare the fresh pasta dough by mixing semolina, tapioca flour, water, and turmeric until a smooth dough forms.

Roll out the dough and cut into circles for tortellini.

Prepare the filling by combining cooked cannellini beans, tomato pulp, fresh sage, parsley, garlic, and olive oil.

Fill the pasta circles with the bean filling and shape into tortellini.

Cook the tortellini in boiling water until they float to the surface.

Spice Level:

Dietary