I finally got around to trying Kite Hill’s third stuffed pasta offering, their Vegan Ricotta Tortellini. My review of their outstanding Mushroom and Ricotta Ravioli is here, and my review of their Ricotta and Spinach Ravioli is here. The origin of tortellini is disputed; both Bologna and Modena, cities in Italy’s northern Emilia-Romagna region, claim to be its birthplace. Traditionally Tortellini are filled with meat and cooked and served in a broth. It is the larger cousin, the Tortelloni, that classically is filled with cheese and vegetables like spinach and mushrooms and served dry.
Like the other Kite Hill products, the pasta was excellent, it was slightly thick and had nice chew to it. The almond milk derived ricotta filling was a little bland and needed some additional salt. I think because of the blandness I found myself wishing for a larger amount of filling so I could taste the cheese. I think the ravioli is a better sized vehicle for their cheese. Having said that, this is a strong option for a vegan cheese tortellini, especially if you serve it with a robust sauce. I sauteed tomatoes with garlic in white white and added capers at the end.
Overall I admire what Kite Hill has done to create and market a line of vegan ricotta stuffed pastas. Their cheese is an excellent simulacrum of cow’s milk ricotta, especially with the larger filling size in the ravioli, and they paid attention to creating a great pasta. The Mushroom and Ricotta Ravioli is the best of the line, they have a really good pasta wrapper and the filling is creamy with an umami earthy flavor and strong flavor notes from the shiitake mushrooms.