Last tail - Tailed tortelli with cauliflower and pistachio nuts

The last episode of the tailed tortelli is a creamy vegan one. I found that cauliflower is a a perfect alternative to ricotta, in a vegan point of view: it's white, it's creamy, it's got an elastic taste. You get the right ingredient, you got a
winner.
Hopefully, this can be a winner for you, too.

Dough

• 400gr Manitoba flour
• water
• oil
• salt

Stuffing

• 400gr cauliflower, boiled and pan fried with oil and garlic
• 200gr pistachio nuts, salted (without the shells, of course)

Mince the stuffing as thin as you like.

Boil in salted water and drain when they start to float. Then toss in a frying pan with extra-virgin olive oil, caramelized garlic and chili.
Save the oil and make an emulsion with lemon juice and dill (quickly, before the pasta gets cold).