Dairy-Free Veal Tortellini
Indulge in the culinary elegance of Dairy-Free Veal Tortellini, a masterful dish that combines traditional Italian pasta-making techniques with modern dietary sensibilities. This recipe features tender, homemade tortellini dough crafted from a blend of all-purpose and semolina flours, filled with a savory mixture of ground veal, fresh parsley, and a hint of nutmeg. The inclusion of dairy-free breadcrumbs and unsweetened plant-based milk ensures a creamy yet lactose-free filling, making it perfect for those with dietary restrictions. Simmered briefly and served in a comforting bath of warm vegetable broth, this dish is the epitome of wholesome, satisfying comfort food. Whether you're hosting a sophisticated dinner party or simply treating yourself, this recipe promises a gourmet experience right at home.
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Ingredients
- 300 grams All-purpose flour
- 100 grams Semolina flour
- 4 units Large eggs
- 1 tablespoon Olive oil
- 250 grams Ground veal
- 1 unit Shallot, finely chopped
- 1 unit Garlic clove, minced
- 2 tablespoons Fresh parsley, chopped
- 50 grams Dairy-free breadcrumbs
- 2 tablespoons Unsweetened dairy-free milk (e.g., almond or oat milk)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 1 cup Vegetable broth
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and semolina flour. Create a well in the center and add the eggs and olive oil. Gradually mix the ingredients together, then knead the dough on a lightly floured surface for 8-10 minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Step 2
While the dough is resting, prepare the filling. Heat a small skillet over medium heat, and sauté the chopped shallot and minced garlic in a teaspoon of olive oil until softened, about 2-3 minutes.
Step 3
In a mixing bowl, combine the ground veal, sautéed shallot and garlic, fresh parsley, dairy-free breadcrumbs, dairy-free milk, salt, black pepper, and nutmeg. Mix well until the filling is evenly combined.
Step 4
After the dough has rested, divide it into four portions. Roll out one portion at a time on a floured surface or use a pasta machine, until the dough is thin but not breaking (about setting 6 on a pasta machine). Keep the remaining dough portions covered to prevent drying.
Step 5
Cut the rolled-out dough into 3-inch (7.5 cm) squares or circles. Place a small spoonful (about 1 teaspoon) of the filling in the center of each piece of dough.
Step 6
Fold the dough over the filling into a triangle (if using squares) or a half-moon (if using circles). Press the edges firmly to seal, ensuring no air is trapped inside. Wrap the two ends of the folded dough around your finger and pinch them together to form the classic tortellini shape. Repeat with the remaining dough and filling.
Step 7
Bring a large pot of salted water to a boil. Gently drop the tortellini into the boiling water and cook for 3-4 minutes, until they float to the surface.
Step 8
While the tortellini cook, warm the vegetable broth in a saucepan over medium heat. Serve the cooked tortellini in shallow bowls with the warm broth ladled over them. Garnish with additional parsley, if desired.
Nutrition Facts
| Serving size | (1226.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2700.6 |
| Total Fat 72.5g | 0% |
| Saturated Fat 20.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 934mg | 0% |
| Sodium 4696.4mg | 0% |
| Total Carbohydrate 367.3g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 10.4g | |
| Protein 142.2g | 0% |
| Vitamin D 312.5IU | 0% |
| Calcium 371.2mg | 0% |
| Iron 27.4mg | 0% |
| Potassium 2061.3mg | 0% |
Source of Calories