Fagottini di Ricotta

Fagottini di Ricotta is a delightful Italian dish featuring delicate pockets of almond flour dough filled with a creamy ricotta mixture. This Paleo version is both satisfying and nourishing, making it perfect for a wholesome dinner.

Ingredients

• Almond flour - 200g
• Egg - 1 large
• Salt - 1/2 tsp
• Ricotta cheese - 150g
• Spinach - 50g, wilted and chopped
• Nutmeg - 1/4 tsp
• Olive oil - 2 tbsp
• Garlic - 1 clove, minced
• Cherry tomatoes - 100g, halved
• Basil - a handful, chopped

Steps

1. In a mixing bowl, combine almond flour, egg, and salt to form a dough. Knead until smooth and let it rest for 10 minutes.
2. In another bowl, mix ricotta, wilted spinach, nutmeg, and salt to taste. Set aside.
3. Preheat the oven to 200°C (400°F).
4. Roll out the almond flour dough on a lightly floured surface to about 3mm thickness.
5. Cut the dough into squares (approximately 10cm x 10cm).
6. Place a spoonful of the ricotta mixture in the center of each square, then fold the edges to create a pouch, sealing them well.
7. Place the filled fagottini on a baking tray lined with parchment paper.
8. In a skillet, heat olive oil over medium heat. Sauté the minced garlic until fragrant, then add cherry tomatoes and cook until softened.
9. Serve the fagottini warm, topped with the sautéed cherry tomatoes and fresh basil.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 320 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Water: 0.1 L

Health Benefits

• Rich in protein from ricotta cheese, supporting muscle growth and repair.
• Contains healthy fats from olive oil and almonds, promoting heart health.

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