Veal Tortellini
Elevate your pasta night with this exquisite Veal Tortellini recipe — a true celebration of handmade Italian cuisine! Delicate, tender pasta envelopes a savory veal shoulder filling, infused with the subtle warmth of nutmeg, garlic, and grated Parmesan cheese. Crafted from scratch, the dough is rolled to perfect thinness and folded into the iconic tortellini shape, bringing a touch of authenticity to your kitchen. Simmered gently in flavorful chicken broth and finished with a drizzle of melted butter, each bite bursts with comfort and sophistication. Perfect for dinner parties or a romantic evening, this dish pairs beautifully with a crisp white wine and a side of sautéed veggies. Mastering the art of fresh pasta has never tasted so rewarding!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 large Eggs
- 1 teaspoon Salt
- 250 grams Veal shoulder
- 1 small Onion
- 2 medium Garlic cloves
- 50 grams Parmesan cheese
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 30 grams Butter
- 250 milliliters Chicken broth
Instructions
To make the pasta dough, mound the flour on a clean surface and make a well in the center. Crack the eggs into the well, add the salt, and use a fork to gradually incorporate the flour into the eggs until a dough begins to form.
Knead the dough with your hands for about 8-10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
For the filling, finely dice the onion and garlic. In a skillet, heat olive oil over medium heat. Add the onions and garlic, sauté until translucent.
Add the minced veal to the skillet and cook through, breaking it apart with a spoon. Season with salt, pepper, and nutmeg.
Once cooked, remove from heat and let it cool slightly. Stir in the grated Parmesan cheese and mix well.
Roll out the dough into thin sheets using a pasta machine or a rolling pin, aiming for about 1/16-inch thickness.
Cut the pasta into squares of about 6 cm on each side. Place a small teaspoon of filling in the center of each square.
Fold each square into a triangle, pressing the edges to seal. Wrap the triangle around your finger and pinch the ends together to form the tortellini shape.
In a large pot, bring the chicken broth to a gentle boil. Add the tortellini in batches and cook until they float to the surface, about 3-4 minutes.
In a separate saucepan, melt the butter over low heat.
Once all the tortellini are cooked, drain them and serve with a drizzle of melted butter and a sprinkle of additional Parmesan cheese if desired. Serve immediately.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.4 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 425 mg | 9% | |
*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.
