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).

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!