Paleo Veal Tortellini
Discover the perfect balance of indulgence and health with this Paleo Veal Tortellini recipe—an elegant and grain-free twist on classic Italian comfort food. Made with a delicate almond flour and tapioca starch dough, these tortellini encase a savory filling of seasoned ground veal, garlic, onion, and Italian herbs. Simmered gently in flavorful chicken bone broth, each bite is bursting with tender, aromatic goodness. This wholesome dish is not only gluten-free and Paleo-friendly but also ideal for impressing guests or adding a touch of sophistication to your weekly meal plan. Serve it warm, garnished with fresh basil, for a satisfying and nourishing culinary experience.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca starch
- 3 large Eggs
- 2 tablespoons Olive oil
- 1 pound Veal (ground)
- 2 cloves Garlic (minced)
- 0.5 cup Onion (finely chopped)
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Chicken bone broth
- 2 tablespoons Fresh basil (for garnish)
Instructions
In a large mixing bowl, combine almond flour, tapioca starch, and a pinch of salt.
Create a well in the center of the dry ingredients and crack in the eggs. Add olive oil.
Mix with a fork until the dough starts to come together, then knead with your hands on a clean surface until smooth. Wrap in plastic wrap and set aside for 15 minutes.
While the dough rests, heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped onion and minced garlic, cooking until fragrant and softened, about 3-4 minutes.
Add ground veal to the skillet, breaking it up with a spatula as it cooks. Stir in Italian seasoning, salt, and black pepper. Cook until veal is browned and cooked through, about 8-10 minutes. Remove from heat and set aside to cool.
Dust a clean surface with a small amount of tapioca starch. Roll out the dough into a thin sheet (about 1/8 inch thickness). Use a round cutter (about 3 inches in diameter) to cut circles out of the dough.
Place a small spoonful of the veal filling in the center of each dough circle. Fold the dough in half to form a semi-circle, pressing the edges to seal them. Then bring the two corners together to form the classic tortellini shape, pinching to seal.
In a large pot, bring chicken bone broth to a gentle simmer. Add the tortellini and cook for 3-5 minutes, or until they float to the surface.
Using a slotted spoon, remove the tortellini from the broth and serve warm, garnished with fresh basil.
Nutrition Facts
Calories |
3643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1051 mg | 350% | |
| Sodium | 3417 mg | 149% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 23.1 g | ||
| Protein | 215.2 g | 430% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 746 mg | 57% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 1826 mg | 39% | |
*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.
