Low Carb Tortellini with Pesto
Indulge in a guilt-free twist on a classic Italian dish with this Low Carb Tortellini with Pesto recipe, crafted for keto enthusiasts and pasta lovers alike! Made with a rich almond flour dough blended with melted mozzarella and cream cheese, these tender tortellini are filled with a creamy ricotta-Parmesan mixture that’s bursting with flavor. Baked to perfection, they are then coated in a vibrant homemade basil pesto made with olive oil, pine nuts, fresh garlic, and a hint of lemon for a zesty finish. This low-carb delight is ready in under an hour and perfect for light lunches, elegant dinners, or impressing guests with a healthier gourmet option. Serve with an extra sprinkling of Parmesan for a finishing touch that’s sure to delight!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1.5 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 1 Egg yolk
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 2 cups Fresh basil leaves
- 0.5 cup Olive oil
- 0.25 cup Pine nuts
- 1 Garlic clove
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt (for pesto)
- 0.25 teaspoon Black pepper
- 2 tablespoons Water (as needed)
Instructions
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute, then stir until smooth. If needed, microwave in additional 15-second intervals.
3. Add almond flour and mix until a dough forms. Crack the egg yolk into the dough and knead it together until the mixture is well combined.
4. Roll the dough between two sheets of parchment paper until it's about 1/8-inch thick. Cut the dough into small 2.5-inch circles using a round cutter or the rim of a glass.
5. In a separate bowl, mix ricotta, Parmesan, garlic powder, and salt to prepare the filling.
6. Place a small dollop (about 1 teaspoon) of the cheese filling in the center of each dough circle. Fold the dough in half to form a semi-circle and press the edges to seal tightly. Then, bring the two corners of the semi-circle together and press them to form the tortellini shape.
7. Place the tortellini on the lined baking sheet and bake for 7-10 minutes or until slightly firm but not browned.
8. While the tortellini bakes, prepare the pesto. Add the basil, olive oil, pine nuts, garlic, lemon juice, salt, and black pepper to a food processor. Blend until smooth, adding water as needed to achieve the desired consistency.
9. Once the tortellini is done, let it cool slightly and then toss with the freshly made pesto.
10. Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.6 g | 347% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 23.8 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 10.4 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 2950 mg | 227% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 881 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
