Tortelloni stuffed with chickpeas cream

Tortelloni stuffed with chickpeas cream

Let's revisit a typical recipe of northern Italy and in particular of Emilia-Romagna region, with a tasty and light dish: tortelloni stuffed with chickpeas. A little bit elaborate, that will give you much satisfaction!

  • Flour 0, 250 gr
  • Water, 125 gr
  • Turmeric, to taste
  • Boiled chickpeas, 250 gr
  • Onions, 2
  • Carrots, 2
  • Celery, 1 stalk
  • Tomato, 1
  • Sage, 4 leaves
  • Salt, to taste
  • Extra virgin olive oil, to taste
Media **
Preparation time
> 1 ora
For 2 persons


Prepare the dough by mixing the flour with the water. Add a pinch of turmeric to colour.
Let the dough rest in the fridge, wrapped in a film, for half an hour.
Meanwhile, prepare the filling by frying an onion and a carrot chopped  finely, and cook for a few minutes previously boiled chickpeas (or buy them ready-made, if you are in a hurry smiley). Then blend it all.
In a pot prepare the vegetable broth,  by boiling in a liter of water a carrot, a celery stalk, a whole onion and a tomato, with a pinch of salt. 
Roll out the dough (thin) on a shelf, with a rolling pin. Then cut out of the squares of 3 cm per side.
At the center of each square put a teaspoon of dough, and  give shape to your tortelloni. How?
Here comes the fun: close the square forming a triangle (do adhere to the dough by pressing with the fingers around the ball of stuffing) and  together the two ends that are at the base of the triangle around a finger.
(As I am afraid that my explanation is not so clear, here you have a short Youtube video cheeky).
Boil the tortellini in the broth for about two minutes.
Drain, season with olive oil and sage, and serve!


ricetta, vegan, ceci, tortelloni, tortellini, ricette

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