spelt flour tortellini with purple sweet potato filling
what/
1 cup spelt flour
1/3 cup water
1 tsp pink himalayan salt
3 small - medium sized purple sweet potatoes
1 onion
1 tbsp dried carrot, celery and parsley mix (or spices of choice)
1-2 tbsp tamari
how/
Mix the flour with salt and add hot, almost boiling water. Stir well with a spoon and continue kneading with your hands. Let the dough sit for 30 minutes, keep it covered to retain moisture; knead it again and let it sit for at least another 30 minutes, but the longer the better.
Cook the sweet potatoes in skin until they soften (around 10 minutes if they are thin). Remove the skin and crush them with a fork. Sautee the onions on a few drops of coconut oil, add dried vegetables or spices, sweet potatoes and tamari and mix to combine. Remove from the heat and let it cool down a bit. Roll out the dough and cut it into shapes that are easy to fill, for example circle or square.
Put filling on the dough pieces and close the dough; press well with yoir fingers to close the edges. You can save the tortellini for later, dry them a bit, freeze them or use them immediately - just put them im boiling water and cook until all of them float to the surface.
Bon appétit!
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