This delicius vegan pasta is a hell of delicacy!
This Capalletti, a sort of ravioli shaped like a hat (from which they take their name in Italian, textually small hat) can be 100% handmade, organic and vegan!
Well, yes, it takes quite a lot to make, but it’s really worth it!
For the pasta of course you didn’t need to use any egg in it, just flour, water and some turmeric to give a yellow hint.
The filling is made of tofu, nutritional yeast and some mashed steamed potatoes with nutmeg, salt and EVO oil. you can choose any filling you like, it will be a small tasty explosion of flavors in your mouth!
This kind of pasta originally comes from Romagna, which together with Emilia is the Italian home of stuffed pasta. And what’s best on it? Traditionally Bolognese sauce of course! But even porcini mushrooms are a classic, and I decided to give it a go, preparing a simple vegan version of mushroom sauce.
The result is pretty amazing and super tasty!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.