Tortellini al Pesto

Tortellini al Pesto is a delectable Italian dish that combines tender, low-carb tortellini with a vibrant, aromatic basil pesto, all baked to perfection. This keto-friendly version offers a guilt-free indulgence that satisfies both your cravings and dietary needs.

Ingredients

• Almond flour - 1 cup
• Egg - 1 large
• Ricotta cheese - 100 grams
• Parmesan cheese - 50 grams, grated
• Basil leaves - 50 grams
• Olive oil - 60 ml
• Garlic - 1 clove
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Mozzarella cheese - 100 grams, shredded

Steps

1. Preheat your oven to 180°C (350°F).
2. In a bowl, mix almond flour, ricotta cheese, egg, Parmesan cheese, salt, and black pepper until a dough forms.
3. Knead the dough for a few minutes until smooth, then roll it out to about 2-3 mm thickness on a floured surface.
4. Cut the dough into small squares (about 5x5 cm).
5. For the filling, blend basil leaves, garlic, olive oil, and a pinch of salt in a food processor until smooth to create the pesto.
6. Place a small teaspoon of pesto in the center of each dough square, fold the corners to the center, and pinch them to form tortellini.
7. In a baking dish, spread a thin layer of pesto on the bottom, then arrange the tortellini in a single layer on top.
8. Top the tortellini with the remaining pesto and sprinkle shredded mozzarella cheese over them.
9. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
10. Let it cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 150 mg
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for keto diets.
• Rich in protein from the cheese and eggs, supporting muscle health.

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