Whole30 Veal Tortellini
Perfect for those following a Whole30 lifestyle or seeking a grain-free pasta alternative, this Whole30 Veal Tortellini recipe is a deliciously indulgent yet compliant dish. Made with a tender almond flour and tapioca dough, these delicate tortellini are filled with a savory blend of ground veal, garlic, onion, fresh parsley, and coconut aminos for a rich, umami-packed flavor. The homemade pasta is paired with a simple, simmered tomato sauce to complement its hearty elegance, ensuring a satisfying meal that's both nutritious and comforting. Whether you're serving it for a healthy weeknight dinner or impressing guests with a gourmet twist, this recipe is a celebration of flavor, texture, and mindful eating.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Tapioca flour
- 2 large Eggs
- 2 tablespoons Extra virgin olive oil
- 0.5 pounds Veal ground meat
- 2 cloves Garlic
- 0.5 medium Onion
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Arrowroot starch
- 1 cup Pureed tomato
- 0.25 cup Water
- 1 tablespoon Coconut aminos
Instructions
1. Start by preparing the pasta dough. In a large mixing bowl, combine almond flour, tapioca flour, 1/2 teaspoon of salt, and arrowroot starch.
2. Add the eggs and one tablespoon of olive oil to the dry ingredients. Mix until a cohesive dough forms, kneading lightly with your hands if needed. Wrap the dough in plastic wrap and let rest for 10 minutes.
3. While the dough rests, prepare the veal filling. Heat the remaining tablespoon of olive oil in a skillet over medium heat.
4. Mince the garlic and dice the onion finely. Add them to the skillet and sauté for 2-3 minutes until fragrant.
5. Add the ground veal to the skillet, breaking it up with a spatula. Cook until no longer pink, about 5-6 minutes.
6. Stir in chopped parsley, remaining salt, black pepper, and coconut aminos. Cook for another 1-2 minutes, then remove from heat and let the filling cool completely.
7. Roll out the dough between two sheets of parchment paper until thin but not too fragile, about 1/8-inch thick.
8. Using a round cutter (around 3 inches in diameter), cut the dough into circles.
9. Place a small spoonful of the veal filling in the center of each circle. Fold the circle in half to form a half-moon and press the edges gently but firmly to seal.
10. Bring the corners of the folded dough together and pinch to form the tortellini shape. Repeat with the remaining dough and filling.
11. In a pot of boiling, salted water, gently drop the tortellini in batches and cook for 2-3 minutes until they float to the top.
12. For the sauce, heat the pureed tomato and water in a small saucepan over medium heat. Let simmer for 5 minutes, stirring occasionally.
13. Serve the cooked tortellini with the tomato sauce spooned over the top. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 26.6 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 602 mg | 46% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1613 mg | 34% | |
*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.
