Sundried Tomato and ‘Ricotta’ Tortellini with Nettle Pesto

Servings: Serves: 2

Nutritional Information:

Per serving (370g)

Calories 1,335, Fat 65g, Saturates 9g, Carbohydrate 160g, Sugars 6.5g, Fibre 15g, Protein 36g, Salt 0.25g


For the pesto

For the filling

For the pasta dough

300g (2 1/2 cups)
240ml (1 cup)
Boiling Water



For the pesto, wash the nettles and discard any of the thicker, tough stalks. Bring a pan of water to the boil and add the nettles; boil for 1-2 minutes then remove them from the pan and drain off any excess water.


Add the nettles, pine nuts, rapeseed oil, nutritional yeast and garlic granules to a blender, and blitz until smooth. Set aside.


To make the filling, add the cashews, lemon juice, garlic powder and almond milk to a blender and blitz until smooth. Transfer the mixture to a bowl and stir in the sundried tomatoes, before seasoning to taste.


Next, to make the pasta dough, in a large bowl mix the plain flour and gram flour together. Add the boiling water and stir to form a dough. Knead the dough until smooth. Roll out the pasta dough to 1-2mm thick.


To make the tortellini, using a 3-inch round cutter, cut discs from the pasta dough. Spoon 1 teaspoon of filling onto the centre of each disc before folding the circle in half and sealing the edge. Then, take the two corners of the semi-circle and pinch them together, to create the tortellini shape.


Bring a pan of water to the boil and cook the tortellini for roughly 2 minutes, until they float to the top. Remove the pasta from the water and stir through the nettle pesto before serving.


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