Happy Sunday everyone! Always more people are looking for meatless meal ideas, especially during Lent, so the fantastic people of Sunday Supper have come up with yet another great event: a fabulous Sunday Supper without meat!
I must admit that while I LOVE my vegetables and I have grown up in a family where red meat was eaten only about 3 times a week, getting my husband to eat a meatless meal is a pretty hard task. He loves meat. The lucky bit though is that he also loves pasta and Italian food in general, which makes my quest for the perfect meatless dish much easier. In fact, I find that Italians do not eat as much meat as Australians or Americans. I think we eat fish (lots of it) and pasta more than meat. And the great news is that you can make pasta in millions of different ways and it never gets boring. So, for today’s Sunday Supper I am going to share a true Italian Sunday meal recipe: home-made tortelloni (big tortellini) filled with radicchio and my favourite cheese – gorgonzola. I have made a very easy sauce to go with them as I wanted the filling flavours to shine and the sauce to simply complement those flavours. A walnut butter was the best idea for this. This simplicity of flavours is very much Italian. If you follow Manu’s Menu, you will know that I often say that Italians do not make 1 dish using too many ingredients. We like to use a few high quality ingredients and we want to be able to taste them all. So the Italian basic rule for ingredients is: few, but good. I hope you like these Tortelloni… I can tell you that my picky husband did not complain about it being meatless and that speaks volumes about this dish!! Don’t forget to check out my pasta and gnocchi making tutorials and… Buon appetito!
Thank you so much Tammi of Momma’s Meals for being an amazing host!
- 28 squares of 10 cm – 4 inches (made with 2 eggs and 200 gms – 7 oz. flour)
- 1 radicchio, shredded
- 1 tbsp onion, chopped
- 1 tbsp extra virgin olive oil
- Salt to taste
- 180 gms – 6⅓ oz. sweet Gorgonzola
- 8 tbsp Parmigiano Reggiano, finely grated
- Sauté the onion in the extra virgin olive oil for a minute.
- Add the shredded radicchio and mix well.
- Season with salt to taste, mix and cook, covered, until tender and until the liquid has evaporated. Let it cool down.
- Mash the gorgonzola with a fork in a bowl.
- When cold, add the cooked radicchio to the gorgonzola and mix well until combined and creamy.
- Add the finely grated Parmigiano Reggiano, mix and adjust the seasoning if required. Keep aside.
- Make the Tortelloni following my tutorial on How to make Tortelloni and keep them aside.
- Put the butter and walnuts in a frying pan and sauté them until the butter melts.
- Put the fire off and keep aside.
- Cook the Tortelloni following the steps on “How to cook pasta al dente”. Only in this case you will not have a pre set cooking time. This will vary on the thickness of your pasta (it should take approximately a couple of minutes to cook if you have just made the pasta. If a number of hours have passed since you made the pasta then it would be slightly dry and could take between 10 to 12 minutes to cook). So, the best solution is to taste it! Remember, to check the joint, where your pasta is thicker. It does have to remain firm to be al dente.
- When the pasta is cooked, drain it and put it in the pan with the walnut butter sauce. Mix well on low fire for a minute.
- Serve hot with some thinly grated Parmigiano Reggiano on the top.
Check out all these amazing meatless meal ideas!
Salads, Soups, Stews and Starters
- Spicy Vegan Potato Salad by Killer Bunnies, Inc
- Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
- Olive Tapenade by MealDiva
- Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
- Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
- Potato Chickpea Stew by The Not So Cheesy Kitchen
- “Beef” Stew with Potato Cake Tops by Jane’s Adventures in Dinner
- Mushroom and Wild Rice Soup by Cindy’s Recipes and Writings
- Teriyaki Quinoa “Meatballs” by The Foodie Patootie
- Black Bean “Meatballs” with Marinara by Foxes Love Lemons
- Spicy Vegetarian Meatballs by Mess Makes Food
Pastas, Pizzas and Casseroles
- Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
- Four Cheese and Spinach Stuffed Shells by Melanie Makes
- Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
- Cheesy Tomato Casserole by Bobbi’s Kozy Kitchen
- Deconstructed Vegan “Lasagna” by What Smells So Good?
- Ramen Stir Fry by Ninja Baking
- Roasted Red Pepper Lasagna by Cravings of a Lunatic
- Broccolini Macaroni and Cheese by Family Foodie
- Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
- Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
- Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos
- Pasta Patate by Webicurean
- Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
- Broccoli, Mushroom, and Rice Casserole by Momma’s Meals
- Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu’s Menu
- Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue’s Nutrition Buzz
- Garbanzo and Brown Rice Burgers by girlichef
- Tofu Burgers by Small Wallet, Big Appetite
Tacos & Everything Wrapped
- Blackened Tofu Tacos with Asian Slaw by Hezzi-D’s Books and Cooks
- Mushroom & Poblano Tacos by La Cocina de Leslie
- Green Chile Enchiladas by Cookin’ Mimi
- Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
- Black Bean and Avocado Flautas by Supper for a Steal
- Black Bean Spinach Quinoa Burritos by Alida’s Kitchen
Other Main and Side Dishes
- Vegan, Gluten Free Breakfast Bars by Pies and Plots
- Mushroom and Lentil Cottage Pie by A Kitchen Hoor’s Adventures
- Mediterranean Tomato Tart by Magnolia Days
- Lentil Stuffed Peppers by Peanut Butter and Peppers
- Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
- Leek and Zucchini Tarte Tatin by Food Lust People Love
- Tofu and Peas Curry (Tofu Matar) by Soni’s Food
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