It's everything you love about Thanksgiving food in a warm, comforting pasta!
To make the dough, in a food processor with a dough blade, add all-purpose flour, semolina flour, sea salt and extra virgin olive oil. Add the hot water slowly in a stream until the dough comes together. If making the dough by hand, combine the dry ingredients in a large bowl. Make a well in the middle and add extra virgin olive oil and hot water. Work your way from the center out and begin incorporating the flour into the liquid until all the flour is combined. Wrap the dough in plastic wrap and let it rest at room temperature while you prepare the filling.
To make the filling, in a food processor with the chopping blade, add leek, shallot, carrot and celery. Pulse chop until everything is finely chopped, scraping the sides if necessary. Set aside in a large bowl. Pulse blend the cremini mushrooms in two batches. Then add the chopped mushrooms to the carrot, celery and leek mixture.
In a large non-stick pan over medium high heat, add extra virgin olive oil and all of the mushroom and veg mixture. Cook for about 6 to 8 minutes and then add fennel seeds, rosemary, thyme, sea salt and pepper. Stir and cook for another 7 to 8 minutes until the liquid has evaporated and the mixture starts to brown. Pour into a bowl to let it cool while you roll the tortellini.
To roll out the tortellini, knead the dough a few times. Use a dough cutter to cut the dough in half. Reuse the plastic wrap to cover half so it doesn’t dry out. Roll out the other half on a lightly floured surface into a long tube. Use the dough cutter and scale to cut and measure out 6g pieces. Place the pieces on a floured baking sheet and cover them with a damp dish towel so they don’t dry out.
On a lightly floured surface, use your hands to roll the small piece of dough into a very smooth round ball. You may need to pinch the ends of the ball with your fingers to make it very smooth. Smash the dough ball flat to create a round. Then use a thin rolling pin to roll out into a very thin 2 1/2-inch round, by rolling with even pressure with your dominant hand and turning the round 5 to 10 degrees slightly with your other hand between each roll. Occasionally dip the round into flour on the surface, so it doesn’t stick to the board or rolling pin. You’re looking for a super thin tortellini wrapper.
Use a teaspoon to measure out filling and place into the center. Dab some water around the edges and fold the dough in half like a pierogi. Then fold one end of the tortellini over the other almost like you’re crossing its arms. Repeat with the rest of the tortellini. If making ahead, place them on a baking sheet in one layer covered in plastic wrap and freeze the whole sheet. Once frozen you can put them in a freezer bag or condense into another container.
Boil tortellini in salted water for 4 to 5 minutes if cooking them fresh. If cooking them from frozen, boil for 5 to 6 minutes. Remove boiled tortellini onto a baking sheet, but you should simultaneously be making the sauce. Ensure you reserve 1/4 cup of pasta water for making the sauce.
To make the sauce, in a large non-stick pan over low to medium heat, add vegan butter, extra virgin olive oil, garlic, chili flakes and whole fresh sage leaves. Cook for 2 to 3 minutes until garlic is fragrant. Add kale, sea salt and black pepper and stir for another 3 to 4 minutes until the kale softens. Then stir in vegan parmesan cheese and lemon juice. Add up to 1/4 cup of the reserved pasta water to loosen it up as necessary, simmering it on low to slightly thicken the sauce.
To serve, add drained tortellini to a large serving dish and pour sauce over top. Fold in the sauce gently to coat the tortellini. If serving from the pan, use a slotted spoon to add freshly boiled tortellini right into the pan and toss to coat in sauce. Finish with extra parmesan, freshly cracked black pepper and freshly grated nutmeg for serving.