Cheese tortellini with pesto & sun dried tomatoes

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a budget-friendly alternative with similar cooking properties.

Prepare the dough by mixing flour and salt in a bowl.

Make a well in the center of the flour and add eggs.

Knead the dough until smooth and elastic, about 10 minutes.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

In a bowl, combine ricotta, parmesan, salt, black pepper, nutmeg, and lemon zest to make the filling.

Roll out the dough thinly on a floured surface.

Cut the dough into squares, about 2 inches each.

Place a small spoonful of filling in the center of each square.

Fold the dough over the filling to form a triangle and seal the edges tightly.

Bring the two corners of the triangle together and pinch to form the tortellini shape.

Bring a large pot of salted water to a boil and add the tortellini.

Cook the tortellini until they float to the surface, about 3-5 minutes.

In a skillet, heat olive oil and sauté garlic and onion until fragrant.

Add cooked tortellini to the skillet and toss gently with the garlic and onion.

Serve hot, garnished with fresh basil and extra parmesan.

Cooking Techniques

Spice Level:

Allergens