Soy-Free Tortellini with Pesto

Discover the ultimate comfort food with our Soy-Free Tortellini with Pesto recipe, a delightful combination of handmade pasta, creamy ricotta filling, and vibrant basil pesto. Perfect for pasta lovers who avoid soy, this recipe features a tender, from-scratch tortellini dough filled with a rich blend of ricotta, Parmesan, and a hint of nutmeg, creating a flavor-packed bite in every piece. The highlight is the fresh basil pesto, made with fragrant basil, pine nuts, garlic, and olive oil, delivering a luscious, nutty sauce that beautifully coats the tortellini. With simple ingredients and step-by-step guidance, you’ll craft an artisanal dish that’s perfect for family dinners or special occasions. Ready in just over an hour, this recipe is the perfect balance of homemade charm and gourmet flavor, sure to impress your guests.

Nutriscore Rating: 58/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

In a large bowl or on a clean countertop, form a mound with the all-purpose flour and create a well in the center.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Using a cookie cutter or the rim of a glass, cut out 3-inch circles from the dough.

Step 8

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.

Step 9

Repeat with the remaining dough and filling. Place finished tortellini on a floured tray to prevent sticking.

Step 10

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.

Step 11

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

Serving size	(1137.2g)

Amount per serving	% Daily Value*
Calories	3709.3

Total Fat 235.6g	0%
Saturated Fat 70.7g	0%
Polyunsaturated Fat 11.5g
Cholesterol 1030.0mg	0%
Sodium 4763.8mg	0%
Total Carbohydrate 260.6g	0%
Dietary Fiber 11.3g	0%
Total Sugars 3.2g
Protein 149.6g	0%

Vitamin D 164IU	0%
Calcium 2993.5mg	0%
Iron 21.5mg	0%
Potassium 1305.4mg	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: 56.4%

Protein: 15.9%

Carbs: 27.7%