Soy-Free Tortellini with Pesto
Delight your taste buds with this homemade Soy-Free Tortellini with Pesto, a comforting and flavorful dish perfect for pasta lovers and those with dietary restrictions. This recipe guides you through crafting tender, hand-rolled tortellini filled with a creamy ricotta-Parmesan mixture, seasoned with a hint of nutmeg and garlic. Topped with a vibrant, aromatic homemade basil pesto made from fresh basil, pine nuts, and extra-virgin olive oil, this dish is a true celebration of Italian-inspired flavors. With simple, wholesome ingredients and no soy, it's perfect for a family dinner or an impressive entertaining dish. Serve immediately with a sprinkle of Parmesan for a beautifully fresh and satisfying meal that’s ready in just over an hour!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 4 large Eggs
- 0.5 teaspoons Salt
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 0.25 teaspoons Garlic powder
- 0.125 teaspoons Ground nutmeg
- 2 cups Fresh basil leaves
- 0.25 cups Pine nuts
- 2 large Garlic cloves
- 0.5 cups Grated Parmesan cheese (for pesto)
- 0.5 cups Extra-virgin olive oil
- 0.25 teaspoons Salt (for pesto)
- 0.125 teaspoons Ground black pepper
- 2 tablespoons Water
Instructions
In a large bowl or on a clean countertop, form a mound with the all-purpose flour and create a well in the center.
Crack the eggs into the well and sprinkle the salt on top. Using a fork, whisk the eggs, gradually incorporating the flour from the edges into the mixture until a dough forms.
Knead the dough by hand for 8-10 minutes until it’s smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes at room temperature.
While the dough rests, prepare the filling by mixing ricotta cheese, Parmesan cheese, garlic powder, and ground nutmeg in a small bowl. Combine thoroughly and set aside.
For the pesto, combine fresh basil leaves, pine nuts, garlic cloves, grated Parmesan, olive oil, salt, and black pepper in a food processor. Blend until smooth, adding water as needed for desired consistency.
After the dough has rested, divide it into four portions. Roll out one portion at a time on a floured surface or use a pasta rolling machine to achieve a thin sheet.
Using a cookie cutter or the rim of a glass, cut out 3-inch circles from the dough.
Place about 1/2 teaspoon of the filling onto the center of each circle. Fold the circle in half to form a half-moon shape, pressing the edges together to seal. Bring the two corners of the half-moon together and pinch to form a classic tortellini shape.
Repeat with the remaining dough and filling. Place finished tortellini on a floured tray to prevent sticking.
Bring a large pot of salted water to a boil. Cook the tortellini in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
In a large serving bowl, toss the cooked tortellini with the prepared basil pesto until evenly coated. Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 1030 mg | 343% | |
| Sodium | 4764 mg | 207% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 3.2 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2994 mg | 230% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1305 mg | 28% | |
*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.
