Heart-Healthy Homemade Beef Tortellini
Delight your taste buds with this Heart-Healthy Homemade Beef Tortellini recipe, where wholesome ingredients and vibrant flavors come together in every bite. Crafted with whole wheat flour and lean ground beef, these tortellini are a nutritious twist on a classic comfort food. The flavorful filling combines tender beef, savory onion and garlic, nutrient-rich spinach, and aromatic spices like nutmeg and black pepper for a balanced and satisfying meal. Each tortellini is lovingly hand-shaped, ensuring authenticity and a personal touch, while cooking them to tender perfection brings out their rustic charm. Low-sodium beef broth keeps the recipe heart-friendly, and a sprinkling of Parmesan cheese can add a delightful finishing touch. Perfect as a main course or a cozy family dinner, this recipe marries health-conscious ingredients with traditional Italian techniques for a truly guilt-free indulgence.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 4 large Egg whites
- 0.25 cup Water
- 1 tablespoon Olive oil
- 0.5 pound Lean ground beef
- 0.5 cup, finely chopped Onion
- 2 cloves, minced Garlic
- 1 cup, finely chopped Spinach
- 0.5 cup Low-sodium beef broth
- 2 tablespoons Tomato paste
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 2 tablespoons, chopped Parsley
- 0.25 cup, grated (optional) Parmesan cheese
Instructions
In a large mixing bowl, combine whole wheat flour with egg whites and olive oil. Gradually add water, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover with a clean cloth and let it rest for 30 minutes.
While the dough rests, prepare the filling. In a skillet over medium heat, cook the lean ground beef until browned, breaking it apart with a spatula.
Add the chopped onion and garlic to the skillet, sautéing until the onion is translucent, about 3-4 minutes.
Stir in the spinach, low-sodium beef broth, tomato paste, black pepper, and nutmeg. Cook until the mixture is well combined and the spinach is wilted.
Remove the skillet from heat and stir in the parsley. Allow the filling to cool slightly.
Roll out the dough on a floured surface to about 1/16 inch thickness. Cut the dough into 3-inch squares.
Place a teaspoon of the beef filling in the center of each square. Fold the dough diagonally to form a triangle and press the edges to seal.
Wrap the two ends of the triangle around your finger and press them together to form the tortellini shape.
Bring a large pot of water to a gentle boil. Add the tortellini in batches and cook until they float to the surface, about 3-4 minutes.
Remove the cooked tortellini with a slotted spoon and serve hot, optionally topped with a sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 11.4 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1974 mg | 42% | |
*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.
