Tortellini with Clary Sage and Rosemary Essential Oils

As a child, I remember my mom making tortellini during the holiday season and occasionally on Sundays. It was a tradition in Italy to prepare delicious and elaborate dishes to celebrate the day. And I was always there, sitting in front of my mom, watching her rolling the dough and listening to the radio while absorbing the love and the art of making pasta. Today I feel honored to share with my vegan version of this northern Italian dish.

Tortellini with Clary Sage and Rosemary Essential Oils

Tortellini with Clary Sage and Rosemary Essential Oils

Prep Time 1 hr 30 mins
Cook Time 4 mins
Total Time 1 hr 34 mins
Course Main Course


Ingredients for the dough:

  • 1 cup  semolina flour
  • 1 cup  spelt flour
  • 5.30  oz water
  • 1 pinch  salt
  • 2 tsp organic cornstarch

Ingredients for the filling:

  • 2 cups  vegan ricotta or tofu
  • 2 pinches  powder garlic
  • 0.2 lb fresh spinach
  • 1 pinch  salt
  • 1 tsp organic cornstarch
  • 2 oz nutritional yeast
  • 2 pinches nutmeg powder

Ingredients for the sauce:

  • 1 cup   vegan butter
  • 4 leaves  sage
  • 1 drop  Clary Sage essential oil
  • 1 drop  Rosemary essential oil


  • In a bowl pour the semolina and spelt flours. Add warm water, salt, and cornstarch. With your hands bring together the flours and the water. Let the flour absorb the water and keep mixing the dough into a ball. Knead it by pushing down and away from you and turning it repeatedly until the dough feels smooth and satiny, 7 to 10 minutes. Shape the dough into a ball by rolling it in a circle with both hands, applying pressure to the bottom so that the dough tucks under itself and the ball tightens up a little. Cover the ball with a large overturned bowl and let it rest for an hour before rolling. While waiting, prepare the filling. Rinse the spinach and put them in a pot, cover it and let the spinach cook over low heat for like 10 minutes. In a bowl that you will use for the filling, add the vegan ricotta or the tofu if you prefer, combine the spinach with the vegan ricotta, add salt, nutritional yeast, spread the powder nutmeg, the powder garlic, and the cornstarch. Mix everything until you get a homogeneous texture and taste it in case you need to add more salt or spice.
  • On a table previously dusted with flour, roll out the dough using a wooden rolling pin. While rolling, try to stretch the dough into a round shaped sheet. Dust the pin and dough with flour if it gets sticky. Once you achieve the thinness you want, place a spoonful of the filling on the sheet at 2-inch intervals. Do this for the entire sheet, then cut the sheet into squares. Fold each square to form a half moon then draw the two corners together to form a rounded bonnet-shape. Press to seal.  Let the tortellini air-dry for 15 mins on a floured surface like a tray.
  • Melt the vegan butter in a frying pan over medium-high heat. Once the butter has melted, add the sage leaves. Cook until the sage leaves are crisp and the butter is brown about 3 minutes. Turn off the heat and add 1 drop of Clary Sage essential oil and one drop of Rosemary essential oil.
  • Gently lower the tortellini in a boiling large pot, being careful to maintain the water at a boiling temperature, otherwise, the tortellini will not cook well, turning out sticky and raw. So keep the pot over a high heat. Once the tortellini rises to the surface, count 3 mins and then transfer them into a pan and coat with the butter previously melted. Transfer the tortellini to a serving dish. Sprinkle with nutritional yeast if desired. Serve immediately.

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