Vegan tailed tortelli with avocado and peanuts

The first time I ate avocado was almost twenty years ago, my aunt cut some slices and added just some salt, pepper and oil. I fell in love straight away with that greasy fruit with a delicate, nutty taste.
I always use the Hass variety because it's almost always good. Fuerte is like a lottery: once is good, the next is bitter or never ripe.
I'm not an expert of Thai cuisine, but once I went to a restaurant and got these wonderful noodles with peanut cream, so I wanted to reproduce part of that experience in today's recipe. To grind the peanuts I used a mincer, the mixer takes to much oil and effort. The result was very good, I suggest you try it to make your own peanut butter, too.

Yield:4-6 servings

Dough

• 400gr Manitoba flour
• water
• oil
• salt

Stuffing

• 4 avocados (around 500gr in total)
• 300gr roasted peanuts
• salt
• pepper

Mince (preferably) or blend the ingredients of the stuffing. You could add some lemon juice if you like to avoid darkening. I just use the avocado seed.

Put the stuffing on 7cm squares of pasta sheets and close for tailed tortello.

Boil in salted water, drain and toss in frying pan with oil and vegetables cut in julienne. I used carrot, bamboo, peppers, shitake mushrooms. It's more Chinese than Thai, I know, but it went great with the peanuts.