Black Lentil Tortellinis

Rinse thoroughly the black lentils; then drain, fill a pressure cooker with cold salted water and boil the lentils for ab. 20-25 minutes along with 1 bay leaf. Once lentils are cooked and tepid, place them in a bowl and start adding nutritional yeast, lemon zest, a little EVO, a sprinkling of nutmeg and a pinch of salt. Mix everything, crushing the lentils with a fork. Finally, with your hands, shape the mixture into a ball, wrap in cling film and let it rest so that the flavours will well amalgamate. In the meantime, prepare the broth: place 2 cups of water along with celery, carrots, 1 bay leaf, cloves, onion and a pinch of salt in the pressure cooker and cook over high flame until the first whistle. Then, turn the heat down and boil. After ab. 20 minutes, remove the vegetables, setting the broth aside. Meanwhile, also prepare the dough: pour whole-wheat and semolina flours into a bowl, add salt and turmeric and mix well with a whisk. Then, add some water and knead. In case the dough is too dry, gradually add 1 teaspoon of water at a time, remembering that the dough should be hard but soft enough to be shaped. As soon as the mixture has become smooth, cover it with cling film and let it rest. After 30 minutes dust the pastry board with a sprinkle of whole-wheat and semolina flour, divide the mixture in 2 parts and start rolling out the dough to a thickness of 2-3 mm. Then, by using a pastry-cutting wheel, divide the dough into squares roughly 7-8 cm by 7-8 cm. Place 1 teaspoon of filling in the middle of each square of pasta. Dip your finger in the bowl and run it along 2 edges of the square. Fold the square into a triangle, pressing the top together and then working your way along the sides. Draw the bottom two corners of the triangle together to form a kerchief shape. Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover. Repeat with remaining pieces of dough. Finally, bring the broth to a boil, and lower the tortellini into the pot a few at a time with a slotted spoon. Stir occasionally to prevent the tortellini from sticking to the pot or to each other. Cook until the tortellini have bobbed to the surface of the water, ab. 4 minutes. Drain and serve garnished with bay leaves, whole pink pepper and a final drizzle of EVO.