Heart-Healthy Veal Tortellini
Indulge in the delicate yet hearty flavors of Heart-Healthy Veal Tortellini, a wholesome twist on a classic Italian favorite, perfect for those seeking nutritious and gourmet dining options. This recipe combines tender lean ground veal with creamy, low-fat ricotta cheese and fragrant parsley for a savory filling, encased in a homemade whole-wheat dough. Lightly cooked and served in a warm, low-sodium chicken broth with fresh baby spinach, the dish boasts a nutritious profile rich in protein, fiber, and essential vitamins. Finished with a sprinkle of Parmesan, a hint of nutmeg, and a garnish of parsley, this culinary creation is ideal for health-conscious food lovers who want to savor a comforting yet beneficial meal. Quick to prepare in under an hour and ideal for serving four, this recipe offers a delightful balance of flavor, texture, and nutrition that is sure to become a family favorite.
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Recipe Information
Ingredients
- 300 grams Lean ground veal
- 2 cups Whole-wheat flour
- 1 tablespoon Extra-virgin olive oil
- 2 pieces Large eggs
- 1 cup Low-sodium chicken broth
- 1 cup Low-fat ricotta cheese
- 2 tablespoons Grated Parmesan cheese
- 1 cup Fresh baby spinach
- 2 pieces Garlic cloves, minced
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Freshly cracked black pepper
- 0.25 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped
Instructions
In a mixing bowl, combine whole-wheat flour and a pinch of salt. Make a well in the center and crack the eggs into it. Slowly mix the eggs into the flour, kneading until a dough forms. Add a small amount of water if the dough is too dry. Cover with a damp towel and let rest for 20 minutes.
Heat the olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant. Add the ground veal and cook until browned. Stir in nutmeg, black pepper, and a pinch of salt. Allow the mixture to cool slightly.
In a separate bowl, combine the cooked veal, low-fat ricotta cheese, grated Parmesan, and chopped parsley. Mix until well combined.
Roll out the dough on a floured surface as thin as possible. Cut into 2-inch squares or use a round cutter to make circles.
Place a small spoonful of the veal and ricotta mixture in the center of each dough piece. Fold the dough over into a triangle (or half-moon if using a round cutter) and press the edges to seal. Bring the corners together to form a tortellini shape. Repeat with all the dough and filling.
Bring a large pot of water to a boil and cook the tortellini for 3–4 minutes, or until they float to the surface. Drain and set aside.
In a saucepan, heat the low-sodium chicken broth over medium heat. Add the baby spinach and cook until wilted.
To serve, ladle the cooked tortellini into bowls and spoon the broth and spinach over them. Garnish with additional Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 2.8 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1008 mg | 78% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2453 mg | 52% | |
*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.
