Keto Veal Tortellini

Delight in the rich and satisfying flavors of Keto Veal Tortellini, a low-carb twist on the classic Italian favorite. This recipe features delicate handmade pasta crafted from a blend of almond flour, coconut flour, and xanthan gum, keeping it keto-friendly without compromising on texture. Stuffed with a luxurious filling of ground veal, Parmesan cheese, and aromatic garlic and parsley, each tender tortellini bursts with savory goodness. Simmered to perfection in chicken broth and finished with a fragrant sage-infused browned butter sauce, this dish is an elegant entrée that’s perfect for dinner parties or a comforting weeknight meal. With its balanced flavors, creamy filling, and just 20 minutes of cook time, Keto Veal Tortellini offers a gourmet culinary experience while supporting your low-carb lifestyle.

Nutriscore Rating: 68/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Xanthan gum
• 3 units Large eggs
• 1 tablespoon Olive oil
• 8 ounces Ground veal
• 1 cup Grated Parmesan cheese
• 2 tablespoons Heavy cream
• 1 unit Garlic clove, minced
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper
• 4 cups Chicken broth
• 2 tablespoons Unsalted butter
• 4 units Fresh sage leaves

Directions

Step 1

In a large mixing bowl, combine the almond flour, coconut flour, and xanthan gum.

Step 2

Add the eggs and olive oil to the flour mixture and knead until a smooth dough forms. If the dough feels too sticky, add a bit more almond flour. Wrap the dough in plastic wrap and let it rest at room temperature for 15 minutes.

Step 3

While the dough is resting, prepare the veal filling. In a small skillet over medium heat, cook the ground veal until browned and cooked through. Drain any excess fat.

Step 4

In a separate bowl, mix the cooked veal, Parmesan cheese, heavy cream, minced garlic, parsley, salt, and pepper until well combined. Set aside.

Step 5

Roll out the dough between two sheets of parchment paper until very thin (about 1/16 inch). Cut the dough into 2-3 inch circles using a cookie cutter or a glass.

Step 6

Place a small teaspoon of veal filling in the center of each dough circle. Fold the circle in half over the filling to create a half-moon shape. Press the edges tightly to seal, then bring the two pointed edges together and pinch them to form a tortellini shape.

Step 7

Bring the chicken broth to a gentle boil in a large pot.

Step 8

Carefully drop the tortellini into the broth and cook for 3-4 minutes, or until they float to the surface.

Step 9

In a small skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is fragrant and slightly browned.

Step 10

Remove the cooked tortellini from the broth using a slotted spoon and transfer to a serving plate. Drizzle the browned butter and sage sauce over the tortellini.

Step 11

Serve immediately and enjoy your keto-friendly veal tortellini!

Nutrition Facts

Serving size	(1714.5g)

Amount per serving	% Daily Value*
Calories	2690.3

Total Fat 212.0g	0%
Saturated Fat 61.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 902.4mg	0%
Sodium 6058.5mg	0%
Total Carbohydrate 65.0g	0%
Dietary Fiber 29.4g	0%
Total Sugars 10.4g
Protein 166.1g	0%

Vitamin D 247.0IU	0%
Calcium 1534.5mg	0%
Iron 17.5mg	0%
Potassium 1772.5mg	0%

*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.

Source of Calories

Fat: 67.4%

Protein: 23.5%

Carbs: 9.2%