I am a big pasta girl! But like most people, I would imagine, I tend stick to traditional recipes like spaghetti, fettuccini, and lasagna. Mostly because buying a stuffed pasta like tortellini isn’t easy when you’re a vegan. So what is a girl to do? Make a fantastic version of goat cheese, add some dried herbs, stuff wonton wrappers with fantastic cheese, and BOOM! Homemade tortellini!
I love this recipe…and admittedly, a lot is going on! But no worries, you can make much of the recipe in advance, aka the vegan goat cheese and the tortellini. In French, beurre means butter, and blanc means white. So, this is a classic “white” sauce made with butter!
Beurre blanc can sometimes be viewed as tricky to make. Because without the addition of egg yolk to stabilize the sauce, it is prone to split. The acid in the citrus sauce can ‘break’ if heated too hot, or too many times, or not whisked while heating. The key is to ensure that the butter is chilled and added slowly. And also, be sure to turn DOWN heat to med/low when adding the butter so that you don’t end up with Beurre Marron! Good things come to those who wait.
As a matter of practice, I like to make my sauces an hour before use. I’m not too fond of surprises, and if for some reason the sauce doesn’t turn out, I still have time to make a new one. Yes, after almost 25 years, it does still happen. If needed, it can easily be reheated over low heat.
Freezing the tortellini: If not cooking the tortellini immediately, freeze them on a sheet pan and transfer them to a freezer-safe container once solid. Tortellini will keep for about three months. Cook directly from the freezer, but increase the cooking time by a minute or two.
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Almond Chèvre Tortellini with Citrus Beurre Blanc
Ingredients
Tortellini:
- 1 cup of Almond Chèvre
- 2 tablespoons Herbs de Provence
- 2 tablespoons vegan parmesan
- 1 teaspoon fennel pollen (optional)
- 1/2 teaspoon each salt & pepper
- 1 (12 oz) package of wonton wrappers
- 2 tablespoons roughly chopped fennel fronds
- 1 teaspoon finely grated orange peel
Citrus Beurre Blanc:
- 1 tablespoon butter
- ¼ cup finely chopped shallots
- Juice of 2 limes (about 1 tablespoon)
- Juice of one medium size orange (about 1 tablespoon)
- 3 tablespoons dry white wine
- ⅓ cup vegan heavy cream
- Salt to taste, if desired
- 8 tablespoons butter, cut into 12 pieces
Instructions
Tortellini:
- Add almond cheese to a medium-size bowl. Add Herbs de Provence, parmesan cheese, fennel pollen, if using, and salt and pepper. Mix well.
- Dust a clean surface with cornmeal. Lay wonton wrapper flat and add 1 rounded teaspoon to the center of the wrapper.
- Lightly brush the edges of the wonton wrapper with water (I keep a small bowl of water nearby). Fold wonton into a triangle. Turn triangle, so the long edge is facing you. Gently press the filling flat and fold wonton 3/4 of the way upward, toward its tip. Flatten slightly. Brush each side of the flap with water. Placing your finger in the center of the fold, carefully fold each side over your finger. Lightly pinch closed. Continue until all cheese has been used.
- Add tortellini to a parchment-lined baking sheet.
- In a dutch oven, bring salted (about 1 tsp) water to a boil.
- Drop tortellini into boiling water. Remove from water when tortellini begin to float.
Citrus Beurre Blanc:
- Heat one tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the citrus and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to a boil. Reduce the heat to low and slowly add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
- When sauce is done, add tortellini and stir until warmed through.
- Serve in a shallow bowl, and top with fennel fronds and orange peel.
- Squeeze a bit of fresh lemon juice over pasta, and serve warm.