Pumpkin Tortellini

This Pumpkin Tortellini is a delightful low carb Italian dish that combines the sweetness of pumpkin with a savory filling, all wrapped in a delicate pasta. Perfect for a cozy dinner, this dish offers a unique twist on traditional tortellini.

Ingredients

• Almond flour - 1 cup
• Egg - 1 large
• Pumpkin puree - 1/2 cup
• Ricotta cheese - 1/4 cup
• Parmesan cheese - 2 tablespoons, grated
• Nutmeg - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Fresh sage - 4 leaves, chopped

Steps

1. In a mixing bowl, combine almond flour, egg, salt, and black pepper to form a dough. Knead until smooth, then wrap in plastic wrap and let it rest for 15 minutes.
2. In another bowl, mix pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, and a pinch of salt until well combined.
3. Roll out the rested dough on a clean, floured surface until it's about 2mm thick. Cut into 5cm squares.
4. Place a teaspoon of the pumpkin filling in the center of each square. Fold the square diagonally to create a triangle, pressing the edges to seal tightly.
5. Bring a large pot of salted water to a gentle boil. Carefully add the tortellini and cook for about 3-4 minutes or until they float to the surface.
6. In a skillet, heat olive oil over medium heat and add the chopped sage. Sauté for 1-2 minutes until fragrant.
7. Use a slotted spoon to transfer the cooked tortellini to the skillet with sage. Gently toss to coat the tortellini in the sage oil.
8. Serve warm, garnished with additional Parmesan cheese if desired.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 320 mg
• Cholesterol: 100 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Low in carbs, making it suitable for low-carb diets.
• Rich in fiber from almond flour and pumpkin, promoting digestive health.

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