Low Sodium Veal Tortellini
Indulge in the comforting flavors of homemade pasta with this Low Sodium Veal Tortellini recipe—perfect for those looking to enjoy an Italian classic with healthier ingredients. Featuring delicate, hand-rolled pasta filled with a savory blend of ground veal, creamy unsalted ricotta, low-sodium Parmesan, and fresh parsley, this dish strikes the perfect balance of taste and nutrition. The tortellini is gently simmered in a light, aromatic vegetable broth enriched with sautéed carrots, celery, and onions, creating a wholesome meal that's full of flavor yet low in sodium. Ideal for a satisfying weeknight dinner or a special occasion, this recipe is a celebration of fresh, simple ingredients. Serve warm with a garnish of parsley and an extra sprinkle of Parmesan for an unforgettable dining experience!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 large Eggs
- 1 tablespoon Water
- 250 grams Ground veal
- 100 grams Unsalted ricotta cheese
- 50 grams Parmesan cheese (unsalted or low sodium), grated
- 1 large Egg yolk
- 2 cloves Garlic, minced
- 2 tablespoons Parsley, finely chopped
- 0.5 teaspoon Black pepper
- 4 cups Unsalted chicken or vegetable broth
- 1 tablespoon Olive oil
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 1 small Onion, finely diced
Instructions
1. Prepare the pasta dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add 1 tablespoon of water. Gradually mix the flour into the eggs using a fork, working outward until a shaggy dough forms.
2. Knead the dough: Bring the dough together with your hands and knead for about 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
3. Prepare the veal filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the ground veal and cook until browned, breaking it up with a spoon, about 5-7 minutes. Remove from heat and allow to cool slightly.
4. Mix the filling: In a bowl, combine the cooked veal, ricotta cheese, Parmesan, egg yolk, parsley, and black pepper. Stir until well mixed and set aside.
5. Roll out the pasta dough: Cut the dough into two pieces. Using a pasta machine or rolling pin, roll out each piece into a thin sheet (about 1-2 mm thick). Keep the dough lightly floured to prevent sticking.
6. Cut and fill the tortellini: Use a round cutter or glass (about 2-3 inches in diameter) to cut circles from the pasta sheets. Place 1 teaspoon of veal filling in the center of each circle. Fold the circle into a half-moon shape, pressing the edges to seal, and then bring the corners together to form the tortellini shape.
7. Cook the tortellini: Bring a pot of unsalted chicken or vegetable broth to a gentle boil. Drop the tortellini into the broth and cook for 4-5 minutes, or until they float to the surface.
8. Prepare the vegetable broth base: In a separate skillet, heat 1 tablespoon of olive oil. Sauté the diced carrot, celery, and onion over medium heat until softened, about 5-7 minutes. Transfer to the pot of broth with the cooked tortellini and simmer for another 5 minutes.
9. Serve: Ladle the tortellini and broth into bowls. Garnish with a sprinkle of parsley and additional grated Parmesan (optional). Enjoy warm.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1004 mg | 334% | |
| Sodium | 1819 mg | 79% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 11.2 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 1116 mg | 86% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2401 mg | 51% | |
*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.
