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Jerusalem Artichoke and Sea Asparagus Tortellini

Jerusalem Artichoke and Sea Asparagus Tortellini


Jerusalem artichokes are a very under-utilised but delicious vegetable.

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 1 mins |
  • Cook Time : 10 mins
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Egg-free Pasta Dough

500 g semolina flour

10 g Xanthan gum*

1 tsp (5 ml) olive oil

200 ml boiling water


200 g Jerusalem artichokes, peeled

2 tsp (10 ml) olive oil

4 Tbsp (60 ml) finely diced onion

1 clove garlic, chopped

1 tsp (5 ml) thyme, chopped

100 g sea asparagus, cleaned and chopped

*Foodie Fact: Xanthan gum is a corn-based, fermented product. It is used as a thickener in gluten-free and vegan cooking.


Egg-free Pasta Dough

Place the flour and Xanthan gum into the bowl of an electric mixer fitted with the dough hook attachment.

Combine the oil and boiling water in a separate jug.

Put the mixer on a low speed and gradually add the boiling water and oil to the flour. When the dough comes together, switch off and remove the dough.

Place onto a floured surface and knead till all of the ingredients are properly combined. Cover the dough with cling wrap and allow to rest for one hour before using.

Tortellini Filling

Boil the artichokes in salted water until soft, allow to cool and chop into chunks.

Place the oil into a medium-sized frying pan over a medium heat. Add the onions and cook gently until translucent. Add the garlic and cook for a further few minutes, then add the thyme. Remove from the heat and allow to cool down.

Combine the artichoke with the sea asparagus and the cooked onion mix. Season to taste and set aside.

On a floured surface roll out the pasta dough; be sure to work the dough so that the Xanthan gum is activated (the dough should be as elastic, similar to how it would be if eggs were used). Roll the dough out to the desired thickness and out cut out rounds. Place a teaspoon of filling in the centre and shape into tortellini.

Bring a medium-sized saucepan of salted water to a boil, drop in the tortellini and cook until al dente (approximately 2-4 mins). Drain, toss in olive oil  and serve with an artichoke purée and chargrilled artichokes.