Low Fat Veal Tortellini

Indulge in the delicate flavors of Low Fat Veal Tortellini, a lighter twist on the classic Italian favorite. Crafted with a tender homemade pasta dough made from egg whites and all-purpose flour, these tortellini are filled with a savory mixture of lean ground veal, fresh parsley, and a hint of low-fat Parmesan cheese for irresistible taste without excess fat. Gently cooked in a flavorful low-sodium vegetable broth, each bite strikes the perfect balance of richness and freshness. Ideal for health-conscious foodies, this wholesome recipe is a testament to how comfort food can be both nutritious and satisfying. Serve these perfectly shaped tortellini warm with a sprinkle of Parmesan and fresh herbs for a gourmet dining experience at home! Targeting keywords: low fat tortellini, veal pasta recipe, healthy Italian dinner, homemade tortellini.

Nutriscore Rating: 77/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

Ingredients

• 240 grams All-purpose flour
• 3 large Egg whites
• 60 ml Water
• 200 grams Lean ground veal
• 2 cloves Garlic (minced)
• 2 tablespoons Fresh parsley (chopped)
• 20 grams Grated Parmesan cheese (low-fat)
• 0.5 teaspoons Ground black pepper
• 0.5 teaspoons Salt
• 1 teaspoons Olive oil (for cooking veal)
• 500 ml Vegetable broth (low sodium)

Directions

Step 1

Start by making the pasta dough. Place the all-purpose flour in a bowl or on a clean work surface. Make a well in the center and add the egg whites and water. Gently mix the wet ingredients into the flour, gradually incorporating it to form a dough.

Step 2

Knead the dough for about 8-10 minutes on a floured surface until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 20 minutes.

Step 3

While the dough is resting, prepare the veal filling. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute.

Step 4

Add the lean ground veal to the skillet, cooking and breaking it up with a spoon until it is no longer pink, about 5-6 minutes. Remove from heat and let it cool slightly.

Step 5

Mix the cooked veal with parsley, low-fat grated Parmesan cheese, ground black pepper, and salt in a bowl. Set aside.

Step 6

After the dough has rested, roll it out thinly on a floured surface using a rolling pin or pasta machine until about 1 mm thick. Cut the dough into 8 cm squares or rounds.

Step 7

Place a small teaspoon of the veal filling in the center of each square or round. Fold the dough over the filling into a triangle (if using squares) or a half-moon (if using rounds). Press the edges firmly to seal, then pull the corners together to form the classic tortellini shape.

Step 8

Bring the vegetable broth to a gentle boil in a large pot. Add the tortellini in batches, cooking for 3-4 minutes, or until they float to the surface.

Step 9

Remove the tortellini with a slotted spoon and serve immediately, optionally garnishing with additional parsley and a sprinkle of Parmesan cheese.

Nutrition Facts

Serving size	(1149.3g)

Amount per serving	% Daily Value*
Calories	1424.0

Total Fat 27.7g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 0g
Cholesterol 172mg	0%
Sodium 2141.9mg	0%
Total Carbohydrate 193.5g	0%
Dietary Fiber 7.2g	0%
Total Sugars 3.6g
Protein 92.9g	0%

Vitamin D 0IU	0%
Calcium 352.9mg	0%
Iron 14.7mg	0%
Potassium 1323.4mg	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: 17.9%

Protein: 26.6%

Carbs: 55.5%