Ready in: 60 mins +
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Ingredients:[hd]For the pasta[/hd]
250g 00 flour
1 free-range egg
[hd]For the filling[/hd]
160g potatoes, cooked & mashed
60g veggie Parmesan-style cheese, grated
60g veggie Pecorino-style cheese, grated
60g veggie ricotta
2 tbsp fresh mint, finely chopped
[hd]For the sauce[/hd]
100g Bertolli Spread
8 sage leaves
10g vegetarian Parmesan-style cheese, freshly grated
- Make the pasta: Mix the flour, a pinch of salt, egg and 100ml water together to make a dough. Knead for 10 mins, wrap in clingfilm and place in the fridge.
- To make the filling, combine all the ingredients together.
- Remove the pasta from the fridge, remove the clingfilm and leave to rest for a couple of mins. Divide the dough in half and roll out each piece through a pasta machine until you obtain sheets about 3mm thick. Place on a lightly floured surface and cut out 10cm rounds with a pastry cutter. To make the culurzones, take a round in one hand, place a full teaspoon of the filling in the centre, gently fold, then pinch a fold of the dough over from the right and then left side to give a pleated effect. Work quickly as the thin pasta tends to dry out.
- Bring a large pot of water to the boil, drop in the culurzones and cook for about five minutes until al dente. Meanwhile, melt the spread in a pan together with the sage and some of the pasta water. Drain the culurzones, add to the sauce coating them well. Sprinkle with cheese and serve.
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