Low Fat Veal Tortellini
Delight your taste buds with this wholesome and flavorful *Low Fat Veal Tortellini* recipe—where homemade pasta meets a savory, lean veal filling! Crafted with low-fat ingredients and simmered gently in vegetable broth, this health-conscious dish is perfect for those seeking a lighter alternative to traditional tortellini without sacrificing taste. The recipe features freshly made dough using egg whites and all-purpose flour, rolled to perfection and stuffed with a delicious blend of lean ground veal, minced garlic, fresh parsley, and low-fat Parmesan cheese. Each tortellini is hand-shaped for a rustic, authentic touch, then cooked until tender in low-sodium broth for a healthier spin. Ready in under an hour, this impressive dish serves as a comforting main course or a refined pairing with a simple side salad. Perfect for dinner parties or weeknight meals, this low-fat veal tortellini recipe is sure to become a household favorite while keeping calories in check!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 3 large Egg whites
- 60 ml Water
- 200 grams Lean ground veal
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 20 grams Grated Parmesan cheese (low-fat)
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 1 teaspoons Olive oil (for cooking veal)
- 500 ml Vegetable broth (low sodium)
Instructions
Start by making the pasta dough. Place the all-purpose flour in a bowl or on a clean work surface. Make a well in the center and add the egg whites and water. Gently mix the wet ingredients into the flour, gradually incorporating it to form a dough.
Knead the dough for about 8-10 minutes on a floured surface until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 20 minutes.
While the dough is resting, prepare the veal filling. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute.
Add the lean ground veal to the skillet, cooking and breaking it up with a spoon until it is no longer pink, about 5-6 minutes. Remove from heat and let it cool slightly.
Mix the cooked veal with parsley, low-fat grated Parmesan cheese, ground black pepper, and salt in a bowl. Set aside.
After the dough has rested, roll it out thinly on a floured surface using a rolling pin or pasta machine until about 1 mm thick. Cut the dough into 8 cm squares or rounds.
Place a small teaspoon of the veal filling in the center of each square or round. Fold the dough over the filling into a triangle (if using squares) or a half-moon (if using rounds). Press the edges firmly to seal, then pull the corners together to form the classic tortellini shape.
Bring the vegetable broth to a gentle boil in a large pot. Add the tortellini in batches, cooking for 3-4 minutes, or until they float to the surface.
Remove the tortellini with a slotted spoon and serve immediately, optionally garnishing with additional parsley and a sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2142 mg | 93% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 3.6 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1323 mg | 28% | |
*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.
