Dairy-Free Veal Tortellini
Elevate your pasta night with this exquisite Dairy-Free Veal Tortellini recipe, a dish that combines traditional Italian flavors with a modern twist suited for dairy-free diets. Featuring silky homemade pasta crafted from a blend of all-purpose and semolina flour, these tender tortellini are filled with a richly seasoned ground veal mixture enhanced by the aromatic notes of garlic, shallot, fresh parsley, nutmeg, and dairy-free breadcrumbs. Wrapped in their classic shape, these tortellini are delicately cooked until they float and served in a warm, flavorful vegetable broth, making for a comforting and elegant dish. Perfect for gatherings or intimate dinners, this recipe delivers a satisfying texture and taste while ensuring it's accessible for those avoiding dairy. Showcasing the art of fresh pasta and hearty fillings, this recipe proves that indulgent flavor doesn’t need to rely on dairy.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 100 grams Semolina flour
- 4 units Large eggs
- 1 tablespoon Olive oil
- 250 grams Ground veal
- 1 unit Shallot, finely chopped
- 1 unit Garlic clove, minced
- 2 tablespoons Fresh parsley, chopped
- 50 grams Dairy-free breadcrumbs
- 2 tablespoons Unsweetened dairy-free milk (e.g., almond or oat milk)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 1 cup Vegetable broth
Instructions
In a large mixing bowl, combine the all-purpose flour and semolina flour. Create a well in the center and add the eggs and olive oil. Gradually mix the ingredients together, then knead the dough on a lightly floured surface for 8-10 minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
While the dough is resting, prepare the filling. Heat a small skillet over medium heat, and sauté the chopped shallot and minced garlic in a teaspoon of olive oil until softened, about 2-3 minutes.
In a mixing bowl, combine the ground veal, sautéed shallot and garlic, fresh parsley, dairy-free breadcrumbs, dairy-free milk, salt, black pepper, and nutmeg. Mix well until the filling is evenly combined.
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 machine, until the dough is thin but not breaking (about setting 6 on a pasta machine). Keep the remaining dough portions covered to prevent drying.
Cut the rolled-out dough into 3-inch (7.5 cm) squares or circles. Place a small spoonful (about 1 teaspoon) of the filling in the center of each piece of dough.
Fold the dough over the filling into a triangle (if using squares) or a half-moon (if using circles). Press the edges firmly to seal, ensuring no air is trapped inside. Wrap the two ends of the folded dough around your finger and pinch them together to form the classic tortellini shape. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Gently drop the tortellini into the boiling water and cook for 3-4 minutes, until they float to the surface.
While the tortellini cook, warm the vegetable broth in a saucepan over medium heat. Serve the cooked tortellini in shallow bowls with the warm broth ladled over them. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
2701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 4696 mg | 204% | |
| Total Carbohydrate | 367.3 g | 134% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 10.4 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 371 mg | 29% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2061 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.
