Dairy-Free Homemade Beef Tortellini
Indulge in the comforting flavors of **Dairy-Free Homemade Beef Tortellini**, a delightful twist on a classic Italian favorite crafted entirely from scratch. Perfect for those avoiding dairy without sacrificing taste, this recipe features tender homemade pasta encasing a savory filling of seasoned ground beef, aromatic garlic, and fresh parsley. The nutmeg adds a subtle, warm depth to the filling, while the dough is beautifully pliable and made with simple pantry staples. From kneading the dough to shaping the intricate tortellini, this recipe invites you to embrace artisanal cooking techniques that are as rewarding as they are delicious. In just over an hour, you’ll have restaurant-quality pasta ready to be paired with your favorite dairy-free sauce for a meal that’s sure to impress. Whether for a comforting family dinner or a special occasion, this recipe is your go-to for wholesome, homemade pasta perfection!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 3 large eggs Water
- 1 pound Ground beef
- 1 Onion, finely chopped
- 2 Garlic clove, minced
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 Egg yolk
- 2 tablespoons Tomato paste
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil
Instructions
In a large bowl, combine flour and salt. Create a well in the center and add olive oil and eggs. Gradually mix together, adding water one tablespoon at a time, until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Wrap in plastic and let it rest for 30 minutes.
While the dough rests, prepare the filling: In a skillet over medium heat, heat 1 tablespoon of olive oil and sauté the onion and garlic until softened and translucent.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until fully browned and no pink remains.
Season the beef with black pepper, nutmeg, and salt to taste. Stir in the tomato paste until well combined. Remove from heat and let cool slightly.
Once cooled, mix in the egg yolk and parsley to bind the filling, then set aside.
Divide the dough into four equal parts. Roll each piece into a thin sheet using a pasta machine or rolling pin.
Cut small circles out of the dough using a glass or cookie cutter. Place a small spoonful of filling in the center of each circle.
Fold the dough over the filling to form a semi-circle. Press the edges to seal and twist the ends to form the classic tortellini shape.
Bring a large pot of salted water to a boil. Add the tortellini in batches, cooking until they float to the top, about 3-4 minutes.
Remove with a slotted spoon and serve with your favorite dairy-free sauce.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2709 mg | 118% | |
| Total Carbohydrate | 294.4 g | 107% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 9.7 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 186 mg | 14% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2080 mg | 44% | |
*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.
