Vegetarian Veal Tortellini
Delight in the rich, indulgent flavors of Vegetarian Veal Tortellini, a creative, plant-based twist on the Italian classic. This homemade pasta dish combines tender, hand-rolled tortellini filled with a savory blend of plant-based "veal" substitute, fresh spinach, creamy ricotta, and nutty Parmesan cheese, seasoned with a hint of nutmeg for warmth. The golden sage butter sauce adds an aromatic finishing touch, making this dish a perfect choice for a cozy dinner or a special occasion. With straightforward steps for crafting fresh pasta and a luscious filling, this recipe is a celebration of wholesome, vegetarian comfort food that’s sure to impress. Whether you're embracing meatless meals or exploring Italian cuisine, this tortellini recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Semolina flour
- 0.5 teaspoon Salt
- 3 large Eggs
- 1 tablespoon Olive oil
- 1 cup Plant-based ground 'veal' substitute
- 1 cup Fresh spinach
- 0.5 cup Ricotta cheese
- 0.25 cup Parmesan cheese
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Black pepper
- 3 tablespoons Butter
- 5 whole Fresh sage leaves
Instructions
In a large bowl, combine the all-purpose flour, semolina flour, and salt. Create a well in the center, and add the eggs and olive oil.
Gradually mix the flour into the eggs using a fork, then knead the dough by hand for about 8-10 minutes until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a skillet, cook the plant-based ground 'veal' substitute over medium heat for 4-5 minutes until browned. Remove from heat and set aside to cool.
In a food processor, blend the cooked plant-based 'veal', fresh spinach, ricotta cheese, Parmesan cheese, nutmeg, and black pepper until the mixture is smooth. Transfer the mixture to a bowl and refrigerate until ready to use.
After the dough has rested, divide it into four portions. Roll out each portion into a thin sheet (about 1/16 inch thick) using a pasta roller or rolling pin.
Use a 3-inch round cutter to cut circles out of the dough sheets. Place about 1 teaspoon of filling in the center of each circle.
Fold the dough circle into a half-moon shape, sealing the edges by pressing firmly. Bring the corners of the folded edge together to form a tortellini shape. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Cook the tortellini in batches for 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.
In a small skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for 1-2 minutes until fragrant.
Toss the cooked tortellini in the sage butter and serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 320.5 g | 117% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 4.3 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 990 mg | 76% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1523 mg | 32% | |
*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.
