Vegetarian Homemade Beef Tortellini
Elevate your pasta night with this Vegetarian Homemade "Beef" Tortellini, a mouthwatering twist on the classic Italian favorite that’s perfect for plant-based palates. Crafted completely from scratch, this recipe features a silky, fresh pasta dough enveloping a savory filling made of meatless crumbles, ricotta, Parmesan, nutmeg, and sautéed spinach, delivering bold flavors and impeccable textures in every bite. These tender tortellini are finished with a rich marinara sauce and a sprinkle of fresh basil, making them irresistibly hearty and comforting. Ideal for both seasoned cooks and adventurous beginners, this recipe proves that vegetarian dishes can be indulgent, flavorful, and entirely satisfying. Ready in under two hours, this homemade delight is guaranteed to become a family favorite! Keywords: vegetarian tortellini recipe, homemade pasta, plant-based Italian recipes, meatless crumbles tortellini, fresh basil marinara.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 units Large eggs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 cup Meatless crumbles
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg
- 1 cup Fresh spinach, chopped
- 2 tablespoons Unsalted butter
- 1 unit Garlic clove, minced
- 2 tablespoons Fresh basil, chopped
- 2 cups Marinara sauce
- 1 tablespoon Water
Instructions
Start by making the pasta dough. On a clean surface, make a mound with the flour and create a well in the center. Add the eggs, olive oil, and salt into the well.
Using a fork, slowly whisk the eggs, gradually incorporating flour starting from the inner rim of the well. Continue until the dough begins to come together.
Knead the dough by hand for about 10 minutes until it is smooth and elastic. If the dough is sticky, add a little more flour.
Wrap the dough in plastic wrap and set aside to rest at room temperature for at least 30 minutes.
For the filling, heat a skillet over medium heat and add the butter. Once melted, add the minced garlic and sauté for 1 minute.
Add the meatless crumbles and chopped spinach to the skillet. Cook until the spinach has wilted and the crumbles are heated through. Transfer to a bowl and let cool slightly.
Mix in the ricotta cheese, Parmesan, black pepper, nutmeg, and half of the chopped basil with the cooked mixture until well combined. Set aside.
Divide the rested dough into four pieces. Roll one piece out on a floured surface using a rolling pin or pasta maker until it's about 1/16 inch thick. Keep the remaining dough wrapped to prevent it from drying out.
Cut the rolled-out dough into 3-inch squares. Place a teaspoon of filling in the center of each square.
Dampen the edges of the squares with a bit of water, then fold each square into a triangle, pressing out any air and sealing the edges tightly.
Bring the two corners of the folded triangle together and press to seal, forming a tortellini shape. Repeat with the remaining squares and dough.
Bring a large pot of salted water to a boil and cook the tortellini for about 3-4 minutes or until they float to the surface.
In another saucepan, warm the marinara sauce over medium heat.
Drain the tortellini and gently toss with the marinara sauce to coat.
Serve immediately, garnished with the remaining fresh basil.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 5124 mg | 223% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 13.7 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1838 mg | 141% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1646 mg | 35% | |
*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.
