Keto Veal Tortellini
Delight in the luxurious flavors of our Keto Veal Tortellini, a low-carb twist on a classic Italian favorite. This recipe features a velvety almond and coconut flour pasta dough paired with a savory veal filling, enriched with Parmesan cheese, garlic, and fresh parsley for unbeatable taste. Perfectly crafted for keto enthusiasts, the tortellini are simmered in a comforting chicken broth and finished with a decadent sage-infused browned butter sauce. With only 40 minutes of prep time and 20 minutes of cooking, you’ll create a restaurant-quality dish that’s both indulgent and healthy. This satisfying and elegant meal serves four, making it ideal for a special dinner or Sunday feast. Keto-friendly, gluten-free, and bursting with flavor, these veal tortellini are sure to impress!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Xanthan gum
- 3 units Large eggs
- 1 tablespoon Olive oil
- 8 ounces Ground veal
- 1 cup Grated Parmesan cheese
- 2 tablespoons Heavy cream
- 1 unit Garlic clove, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 4 cups Chicken broth
- 2 tablespoons Unsalted butter
- 4 units Fresh sage leaves
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, and xanthan gum.
Add the eggs and olive oil to the flour mixture and knead until a smooth dough forms. If the dough feels too sticky, add a bit more almond flour. Wrap the dough in plastic wrap and let it rest at room temperature for 15 minutes.
While the dough is resting, prepare the veal filling. In a small skillet over medium heat, cook the ground veal until browned and cooked through. Drain any excess fat.
In a separate bowl, mix the cooked veal, Parmesan cheese, heavy cream, minced garlic, parsley, salt, and pepper until well combined. Set aside.
Roll out the dough between two sheets of parchment paper until very thin (about 1/16 inch). Cut the dough into 2-3 inch circles using a cookie cutter or a glass.
Place a small teaspoon of veal filling in the center of each dough circle. Fold the circle in half over the filling to create a half-moon shape. Press the edges tightly to seal, then bring the two pointed edges together and pinch them to form a tortellini shape.
Bring the chicken broth to a gentle boil in a large pot.
Carefully drop the tortellini into the broth and cook for 3-4 minutes, or until they float to the surface.
In a small skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is fragrant and slightly browned.
Remove the cooked tortellini from the broth using a slotted spoon and transfer to a serving plate. Drizzle the browned butter and sage sauce over the tortellini.
Serve immediately and enjoy your keto-friendly veal tortellini!
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.5 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 400 mg | 31% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 844 mg | 18% | |
*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.
