Low Carb Tortellini with Pesto

Indulge in the irresistible flavors of this **Low Carb Tortellini with Pesto**, a healthful take on a beloved Italian classic. Crafted with a delicious almond flour and mozzarella dough, these tender, cheesy tortellini are filled with a rich ricotta and Parmesan mixture, ensuring every bite is satisfyingly creamy. Baked to perfection and tossed in a vibrant, homemade basil pesto made with fresh garlic, olive oil, and pine nuts, this dish delivers big on taste while keeping carbs at bay. Perfect for those seeking a keto or low-carb alternative, this recipe is ready in under an hour and makes a hearty, flavorful meal that’s sure to impress. Finish with a sprinkle of Parmesan and serve warm for a wholesome, gourmet delight!

Nutriscore Rating: 53/100

Prep Time:40 mins

Cook Time:10 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

5. In a separate bowl, mix ricotta, Parmesan, garlic powder, and salt to prepare the filling.

Step 6

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.

Step 7

7. Place the tortellini on the lined baking sheet and bake for 7-10 minutes or until slightly firm but not browned.

Step 8

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.

Step 9

9. Once the tortellini is done, let it cool slightly and then toss with the freshly made pesto.

Step 10

10. Serve immediately, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(829.3g)

Amount per serving	% Daily Value*
Calories	2989.7

Total Fat 270.6g	0%
Saturated Fat 74.4g	0%
Polyunsaturated Fat 23.8g
Cholesterol 515.7mg	0%
Sodium 3360.3mg	0%
Total Carbohydrate 54.5g	0%
Dietary Fiber 13.2g	0%
Total Sugars 10.4g
Protein 115.5g	0%

Vitamin D 45.3IU	0%
Calcium 2949.8mg	0%
Iron 9.0mg	0%
Potassium 880.8mg	0%

*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.

Source of Calories

Fat: 78.2%

Protein: 14.8%

Carbs: 7.0%