TORTELLONI ITALIA

check it out:

TORTELLONI!
those are the big ones.
and these are big.
y'like that italian flag color scheme?
me too.
here's how i made it all work:
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TORTZ!
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in my trusty stand mixer, i kneaded:
3/4 cup a.p. flour;
3/4 cup semolina flour;
1 tsp sea salt;
2 T olive oil;
1/2 cup warm water-
together for ten inutes until a smooth ball formed on the dough hook.
i let that rest, covered, while i started a pot of salted water to boilin',
and got the filling ready as well-
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the filling was great, too.
check it:
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TEMPEH SAUSAGE AND SPINACH!
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1/4 cup minced onion;
2 large cloves crushed garlic;
1/2 block prepared tempeh, crumbled;
1 tsp oregano, crushed fennel seed;
1/2 tsp sage, thyme, GPOP;
1/4 tsp rosemary, black pepper;
2 dashes liquid smoke;
1 T nootch;
in a hot pan with olive oil ready to rock, fry all tha up until the onions soften,
then add 1/2 cup veggie broth,
and 3 large handfuls of chopped spinach,
and let all that water absorb.
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boom.
just like that, it's ready.
not bad, huh?
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back to the dough:
roll it out on a well floured surface, extra-thin, and uniformly level-
cut yourself some squares or circles ( i go for circles, exclusively, but do what you want)
about 3" each, and set 'em aside for filling-
i got thirty something of 'em, give or take.
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now, you'll need vegan chee', and any vegan chee' will work,
but if you've got the means and the accessibility, miyoko mozzerella is expert as heck.
a pinch of that in the center of each circle (or square),
and a spoonful of the sausagey sexxxiness with the spinach as well,
and you're in business.
fold 'em in half, then pinch the sides shut.
next, fold both sides in like it is hugging itself, and pinch them together, too.
that's all.
let 'em rest on the contertop for a few minutes,
and then toss 'em in that hot boiling water until the float,
removing the with a strainer, spider-spoon, or whatever-
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i had those exxxtras ready already, also, y'all.
uh-huh.
olive-oil-fried garlic slice sprankles.
and then, in that same oil?
halved and blackened baby grape tomatoes.
and then in the same oil again?
now doubly-infused with flavor, i added cracked black pepper and a little pink salt,
and poured it over the pasta like a pro.
that's stacks on stacks of compound flavor concentration, kids.
believe it.
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and then all the deepest still-dark leaves of fresh-from-outside basil,
to turn it up to eleven.
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it's perfect.
it's pasta.
it's all right heredetailed for you to make.
you're welcome;
NQNS.....