High Protein Homemade Beef Tortellini
Indulge in the ultimate comfort food with this High Protein Homemade Beef Tortellini recipe, crafted for flavor and nutrition. This hearty dish pairs the delicate artistry of hand-rolled pasta with a protein-packed filling made from savory ground beef, creamy ricotta, nutty Parmesan, and fresh spinach. Perfectly seasoned with garlic, nutmeg, and black pepper, each tortellini boasts a rich and satisfying bite. Whether it’s your first time working with homemade dough or you’re a pasta aficionado, this recipe is approachable and rewarding, offering step-by-step guidance to expertly shape each tortellini. Ready in just under 90 minutes and packed with protein, it's perfect for family dinners or meal-prep. Serve these tender tortellini with your favorite marinara or creamy Alfredo sauce for a true Italian dining experience that’s both wholesome and irresistible.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 4 large Eggs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 1 pound Ground beef
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 1 cup Spinach
- 2 cloves Garlic
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg
- 1 Egg (for sealing pasta)
Instructions
Start by preparing the pasta dough. On a clean surface, create a mound with the flour and make a well in the center. Crack 3 eggs into the well, add olive oil, and salt.
Gradually mix the flour into the eggs using a fork, pulling it from the edges of the well. Continue until it forms a rough dough.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling. Heat a skillet over medium heat, add ground beef, and cook until browned. Drain excess fat.
Add minced garlic and spinach to the skillet with the beef and sauté until spinach is wilted.
Remove from heat and let it cool slightly. Combine the beef mixture with ricotta, parmesan, black pepper, and nutmeg in a mixing bowl. Stir until well combined.
Cut the rested dough into four pieces. Using a pasta machine or rolling pin, roll out each piece to a thinness where you can slightly see your hand through the dough.
Cut the rolled dough into 3-inch squares. Place a teaspoon of filling in the center of each square.
Beat the remaining egg for sealing. Brush the edges of the dough lightly with the beaten egg. Fold the dough over the filling to make a triangle and press the edges to seal.
Hold the two opposite corners of the triangle and fold them around to form the tortellini shape, pressing tightly to seal.
Bring a large pot of salted water to a boil. Add tortellini and cook for 3-5 minutes, until they float to the surface and are tender.
Drain and serve with your preferred sauce.
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1445 mg | 482% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 2.5 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1697 mg | 131% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2103 mg | 45% | |
*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.
