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.

Vegan tortelloni

Normally, the stuffing for tortelloni should be as creamy as possible.
When they melt in your mouth and get married (an idealistic happy marriage's that happens more often in a kitchen that in real life, unfortunately) with the sauce of your choice, tortelloni are a treat that's hard to leave behind.

Before I started to make pasta for real, that is before I attended the "Vecchia Scuola Bolognese", I remember going to shops and buy 500gr packs of tortelloni. They were meant for 4 people, but I would wolf them down in 10 minutes like I was just having a quick breakfast.
This doesn't mean I won't do the same with the pasta I can now make by myself, I only said this because for me it was a personal party based on creaminess.

Here's the recipe for your vegan tortelloni.

Yield: 4-6 servings.

Dough:

• 400gr flour
• water
• oil
• curry powder

Stuffing:

• 3 avocados
• 180gr pistachio nuts, roasted and salted
• 100gr spinach leaves

 With a mincer grind the ingredients for the stuffing.
I once met some guys from El Salvador that were making Guacamole in a shop in the New York State. They didn't use lemon to avoid darkening of the avocado paste, they just left the seed. It works.
Put them on 6cm squares of pasta sheet and close.

Serve them hot, after boiling them in salted water, with aglio, olio e peperoncino sauce.
Garnish with parsley and that's it!