Low Sodium Veal Tortellini
Delight in the comforting flavors of homemade **Low Sodium Veal Tortellini**, a dish that expertly balances indulgence with heart-healthy mindfulness. This recipe features tender, hand-crafted tortellini filled with a savory mixture of ground veal, unsalted ricotta, and Parmesan cheese, all brightened with fresh parsley and a hint of garlic. The tortellini are simmered in a deeply aromatic unsalted broth, enhanced with sautéed carrots, celery, and onion for an added boost of wholesome flavor. Perfect for those seeking a lower sodium alternative without sacrificing taste, this dish is ideal for a satisfying weeknight dinner or an impressive meal for guests. Serve it warm with a sprinkle of extra Parmesan and a touch of parsley for a beautifully rustic presentation that's as comforting as it is nutritious.
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Ingredients
- 300 grams All-purpose flour
- 3 large Eggs
- 1 tablespoon Water
- 250 grams Ground veal
- 100 grams Unsalted ricotta cheese
- 50 grams Parmesan cheese (unsalted or low sodium), grated
- 1 large Egg yolk
- 2 cloves Garlic, minced
- 2 tablespoons Parsley, finely chopped
- 0.5 teaspoon Black pepper
- 4 cups Unsalted chicken or vegetable broth
- 1 tablespoon Olive oil
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 1 small Onion, finely diced
Directions
Step 1
1. Prepare the pasta dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add 1 tablespoon of water. Gradually mix the flour into the eggs using a fork, working outward until a shaggy dough forms.
Step 2
2. Knead the dough: Bring the dough together with your hands and knead for about 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Step 3
3. Prepare the veal filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the ground veal and cook until browned, breaking it up with a spoon, about 5-7 minutes. Remove from heat and allow to cool slightly.
Step 4
4. Mix the filling: In a bowl, combine the cooked veal, ricotta cheese, Parmesan, egg yolk, parsley, and black pepper. Stir until well mixed and set aside.
Step 5
5. Roll out the pasta dough: Cut the dough into two pieces. Using a pasta machine or rolling pin, roll out each piece into a thin sheet (about 1-2 mm thick). Keep the dough lightly floured to prevent sticking.
Step 6
6. Cut and fill the tortellini: Use a round cutter or glass (about 2-3 inches in diameter) to cut circles from the pasta sheets. Place 1 teaspoon of veal filling in the center of each circle. Fold the circle into a half-moon shape, pressing the edges to seal, and then bring the corners together to form the tortellini shape.
Step 7
7. Cook the tortellini: Bring a pot of unsalted chicken or vegetable broth to a gentle boil. Drop the tortellini into the broth and cook for 4-5 minutes, or until they float to the surface.
Step 8
8. Prepare the vegetable broth base: In a separate skillet, heat 1 tablespoon of olive oil. Sauté the diced carrot, celery, and onion over medium heat until softened, about 5-7 minutes. Transfer to the pot of broth with the cooked tortellini and simmer for another 5 minutes.
Step 9
9. Serve: Ladle the tortellini and broth into bowls. Garnish with a sprinkle of parsley and additional grated Parmesan (optional). Enjoy warm.
Nutrition Facts
| Serving size | (2192.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2560.3 |
| Total Fat 94.6g | 0% |
| Saturated Fat 37.3g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 1003.5mg | 0% |
| Sodium 1819.3mg | 0% |
| Total Carbohydrate 263.9g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 11.2g | |
| Protein 153.9g | 0% |
| Vitamin D 301.2IU | 0% |
| Calcium 1115.5mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 2400.6mg | 0% |
Source of Calories