This German organic vegetable tortellini contains sunflower oil (an inflammatory seed oil) and soy lecithin. Our clean version replaces the sunflower oil with organic extra virgin olive oil for healthy fats and uses organic sunflower lecithin instead of soy lecithin. We'll also create fresh pasta dough and a nutrient-dense vegetable filling from scratch.
Based on: Gemüse Tortellini
· Makes approximately 48 tortellini (24 servings of 2 pieces each)
· Serving: 2 tortellini (approximately 60g)
Why This Recipe is Seed Oil Free
Commercial Gemüse Tortellini from DmBio often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Gemüse Tortellini may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic durum wheat semolina flour
400g (about 3 cups) · Anthony's Organic Durum Wheat Semolina
Creates the elastic pasta dough that holds the filling and provides authentic texture
Provides aromatic pungency that enhances all other flavors
Sea salt
1 teaspoon for filling, ½ teaspoon for pasta water · Redmond Real Salt
Enhances flavors and seasons both the pasta dough and filling
Organic ground black pepper
¼ teaspoon · Simply Organic Black Pepper
Adds subtle heat and complexity
Organic summer savory
½ teaspoon · Starwest Botanicals Organic Summer Savory
Traditional herb that adds peppery, thyme-like flavor specific to this European recipe
Organic sunflower lecithin
¼ teaspoon · NOW Foods Organic Sunflower Lecithin Powder
Natural emulsifier that replaces soy lecithin and helps bind the filling ingredients
Instructions
Step 1. Create the pasta dough by placing 400g organic durum wheat semolina in a large mixing bowl and creating a well in the center. Gradually add 180ml warm filtered water while mixing with a fork, then switch to your hands to knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should feel slightly firm but not dry - if it cracks, add water 1 teaspoon at a time. Wrap tightly in plastic wrap and rest for 30 minutes at room temperature. This rest period allows the gluten to relax, making rolling much easier.
Step 2. While the dough rests, prepare the vegetable filling. Heat 2 tablespoons organic extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. Add the diced onions and cook for 3-4 minutes until translucent. Add the carrots and cook for another 3 minutes, then add the leeks and celery. Cook the mixture for 5-7 minutes total, stirring frequently, until all vegetables are tender but still have slight bite. The vegetables should not be mushy.
Step 3. Add the fresh spinach to the skillet and cook just until wilted, about 1 minute - it will reduce dramatically. Remove from heat and let cool for 5 minutes. Stir in the organic breadcrumbs, potato flakes, 1 teaspoon sea salt, ¼ teaspoon black pepper, ½ teaspoon summer savory, and ¼ teaspoon sunflower lecithin powder. Mix thoroughly until the filling holds together when pressed - it should be moist but not wet. If too dry, add a few drops of olive oil; if too wet, add more breadcrumbs. Taste and adjust seasoning. Let cool completely before using.
Step 4. Roll the pasta dough using a pasta machine or rolling pin. If using a machine, start at the widest setting and gradually work down to setting #6 or #7 (about 1mm thick). If rolling by hand, roll as thin as possible while keeping the dough intact. Cut into 4-inch squares - you should get about 48 squares. Keep unused squares covered with a damp towel to prevent drying. Work quickly but don't rush the shaping process.
Step 5. To form tortellini, place 1 teaspoon of filling in the center of each pasta square. Brush the edges lightly with water using your finger or a pastry brush. Fold the square diagonally to form a triangle, pressing firmly to seal the edges and remove any air pockets (air pockets will cause the tortellini to burst during cooking). Take the two pointed ends of the triangle and bring them together around your index finger, overlapping them slightly and pinching to seal. The tortellini should have the characteristic ring shape. Place completed tortellini on a floured baking sheet, ensuring they don't touch each other.
Step 6. To cook, bring a large pot of water to a rolling boil and add ½ teaspoon sea salt. Gently add the tortellini in batches (don't overcrowd) and cook for 3-4 minutes for fresh tortellini, or until they float to the surface and feel tender when bitten. Fresh tortellini cook much faster than dried. Remove with a slotted spoon and serve immediately with your favorite sauce - these pair beautifully with brown butter and sage, organic marinara, or a light organic vegetable broth.
Step 7. For storage, fresh uncooked tortellini can be frozen on the baking sheet until solid, then transferred to freezer bags for up to 3 months. Cook directly from frozen, adding 1-2 extra minutes to the cooking time. Cooked tortellini keep in the refrigerator for 3 days and can be reheated gently in boiling water for 30 seconds or in a sauce over low heat.
Storage
Fresh tortellini should be cooked within 2 hours of making or frozen immediately. Once cooked, store in refrigerator for up to 3 days in an airtight container. Frozen uncooked tortellini keep for 3 months and can be cooked directly from frozen.
Cost Comparison
Cost per serving (homemade)$0.34
Cost per serving (store-bought)$0.45
Savings24%
While the upfront ingredient cost is higher than buying a single package, you'll have enough ingredients for multiple batches. The real savings come from avoiding inflammatory seed oils and artificial additives while knowing exactly what's in your food.