|Food styling by Chef Andrew Adams|
Preheat the oven to 350 degrees. Using your food processor, finely chop by pulsing the mushrooms, red pepper, onion, and garlic in batches and place them onto a large parchment-lined, rimmed baking sheet. Add the paprika, chili flakes, cumin, coriander, oregano, vinegar, olive oil, and fermented black bean paste. Using your hands, toss the ingredients to incorporate. Spread the mixture evenly on to the baking sheet and bake for 20 minutes.
Allow the mixture to cool. In a large mixing bowl, combine the spiced vegetable mixture with the bread crumbs, one of the eggs, and smoked mozzarella. Mix to incorporate. Add salt and pepper to taste. (It should be just slightly on the salty side since it'll be wrapped in pasta.) Set veggie chorizo mixture aside until you are ready to stuff the pasta.
On a well-floured countertop, roll out the pasta dough starting at a number one and working it down to a number five setting on the pasta roller. Cut the strips in half lengthwise and then into squares using a pasta wheel; you should end up with roughly 40 squares.
Place about 1/4 teaspoon of the veggie chorizo mixture in the center of a square of pasta, pick it up, brush the edges with beaten egg, and fold it into a triangle. Then wrap two of the corners around your fingertip and pinch. Finally, fold the unconnected corner up toward the filling to create a tortellini. Place on a well-floured baking sheet. Repeat the process until all pasta is used up.
Bring a large pot of salted water to a boil and heat a large skillet to medium-high. Add a tablespoon of olive oil to the pan and sauté the bok choy until tender. Cook pasta in the boiling water for 1 to 2 minutes or until it floats. Remote it using a spider and place directly into the pan with the bok choy. Add 1/2 cup of the sprouted rye. Toss to incorporate.
Place 5-8 tortellini and some bok choy on each plate. Hit the Sweet Pea and Ginger Broth with an immersion blender to foam it. Garnish with Sweet Pea and Ginger Broth and manchego cheese. (Makes 5 to 8 servings.)
Fresh Pasta Dough
food mill. Set aside in the fridge until ready to use.
Soak 1/4 cup rye seeds for 8 hours. Drain and place into bowl by a window with soft light. The next day, rinse, drain, and set it back in the window until little tails start to form. Cover and refrigerate until ready to use.