Before winter ended, I absolutely had to make these vegetarian tortellini! The onion and pecorino filling is really very tasty. Specifically, I used aged Pecorino Toscano DOP which gives it an even more intense flavor.
In this recipe the tortellini are offered in a vegetable broth that also uses the scraps: onion skins, carrots, celery and an apple. The conclusion is that in broth they are very good, but if you want to drain them and season them with oil and grated pecorino they are even more so!
It is a very low-cost dish, where practically nothing is thrown away, but it makes a great impression and is vegetarian without looking like it. The dough is made with spelt flour and rich in egg yolks compared to the classic proportion, which is well suited to a “poor” but very tasty filling.
Of course, it takes some time to prepare them but it is amply rewarded by the result. And the best thing would be to prepare them as a family, all together, and eat them on Sunday for lunch.
This Vegetarian Tortellini Soup recipe is taken from the blog Panelibrienuvole (in Italian) where you can also find other interesting recipes.