Low Sodium Homemade Beef Tortellini
Indulge in the comforting flavors of **Low Sodium Homemade Beef Tortellini**, a health-conscious twist on this Italian classic. Perfect for those watching their salt intake, this recipe features tender, hand-made pasta pockets filled with a savory blend of lean ground beef, sautéed onions, garlic, Parmesan cheese, and a hint of nutmeg for depth. The dough, made from scratch with simple ingredients like all-purpose flour and fresh eggs, is satisfyingly pliable and easy to work with, ensuring your tortellini come out perfectly shaped. With just a handful of steps, including rolling, filling, and shaping, you'll have a nutritious, low-sodium meal ready to impress. Pair these delicate pasta bites with a light olive oil drizzle or a no-salt-added marinara to let the rich flavors shine. Great for a family dinner or a cozy night in, this recipe promises to deliver all the satisfaction of classic comfort food without the excess sodium.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 Large eggs
- 1 tablespoon Water
- 1 tablespoon Extra virgin olive oil
- 0.5 pound Ground beef (lean)
- 1 tablespoon Unsalted butter
- 0.5 Onion
- 2 Garlic cloves
- 0.5 teaspoon Black pepper
- 0.125 teaspoon Nutmeg
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Parsley
Instructions
To prepare the pasta dough, mix the all-purpose flour and eggs in a bowl. Use your fingers to gradually incorporate the flour into the eggs until a dough forms.
Add 1 tablespoon of water and 1 tablespoon of olive oil to the dough and knead until it becomes smooth and elastic, about 8-10 minutes. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
For the filling, melt the unsalted butter in a skillet over medium heat. Dice the onion and mince the garlic cloves, then saute them in the butter until the onion is translucent.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Season with black pepper and a pinch of nutmeg. Let the mixture cool slightly.
Combine the cooled beef mixture with grated Parmesan cheese and chopped parsley in a bowl. Mix thoroughly.
Once the dough has rested, roll it out on a floured surface to about 1/16 inch thickness. Cut the dough into 2-inch squares.
Place a small teaspoon of the beef mixture in the center of each square. Fold the squares in half to form triangles, pressing the edges to seal the tortellini.
Bring the two corners of the triangle together and press to seal, forming the characteristic tortellini shape.
Bring a large pot of water to a boil and cook the tortellini in batches for about 3-4 minutes or until they float to the top. Remove them with a slotted spoon.
Serve the tortellini with a low sodium sauce of your choice or simply with a drizzle of olive oil and a sprinkle of extra Parmesan cheese.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 2.8 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 418 mg | 32% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1348 mg | 29% | |
*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.
