Paleo Veal Tortellini

Indulge in the rich, comforting flavors of Paleo Veal Tortellini, a grain-free twist on a classic Italian favorite. This recipe transforms traditional pasta into a paleo-friendly masterpiece using almond flour and tapioca starch for a tender, delicate dough. Each handmade tortellini is filled with a savory mixture of seasoned ground veal, garlic, and onion, creating a filling that's bursting with flavor. Simmered gently in a warm, nourishing chicken bone broth, these tortellini are as satisfying as they are wholesome. Perfect for a cozy dinner, this gluten-free and dairy-free delight is topped with fresh basil for a touch of brightness, making it both sophisticated and soul-warming. Whether you’re following a paleo diet or simply seeking a healthier take on Italian comfort food, this recipe delivers in every way.

Nutriscore Rating: 76/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 1 cup Tapioca starch
• 3 large Eggs
• 2 tablespoons Olive oil
• 1 pound Veal (ground)
• 2 cloves Garlic (minced)
• 0.5 cup Onion (finely chopped)
• 2 teaspoons Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Chicken bone broth
• 2 tablespoons Fresh basil (for garnish)

Directions

Step 1

In a large mixing bowl, combine almond flour, tapioca starch, and a pinch of salt.

Step 2

Create a well in the center of the dry ingredients and crack in the eggs. Add olive oil.

Step 3

Mix with a fork until the dough starts to come together, then knead with your hands on a clean surface until smooth. Wrap in plastic wrap and set aside for 15 minutes.

Step 4

While the dough rests, heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped onion and minced garlic, cooking until fragrant and softened, about 3-4 minutes.

Step 5

Add ground veal to the skillet, breaking it up with a spatula as it cooks. Stir in Italian seasoning, salt, and black pepper. Cook until veal is browned and cooked through, about 8-10 minutes. Remove from heat and set aside to cool.

Step 6

Dust a clean surface with a small amount of tapioca starch. Roll out the dough into a thin sheet (about 1/8 inch thickness). Use a round cutter (about 3 inches in diameter) to cut circles out of the dough.

Step 7

Place a small spoonful of the veal filling in the center of each dough circle. Fold the dough in half to form a semi-circle, pressing the edges to seal them. Then bring the two corners together to form the classic tortellini shape, pinching to seal.

Step 8

In a large pot, bring chicken bone broth to a gentle simmer. Add the tortellini and cook for 3-5 minutes, or until they float to the surface.

Step 9

Using a slotted spoon, remove the tortellini from the broth and serve warm, garnished with fresh basil.

Nutrition Facts

Serving size	(2588.5g)

Amount per serving	% Daily Value*
Calories	3642.6

Total Fat 190.2g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1051.4mg	0%
Sodium 3417.4mg	0%
Total Carbohydrate 278.5g	0%
Dietary Fiber 25.3g	0%
Total Sugars 23.1g
Protein 215.2g	0%

Vitamin D 123IU	0%
Calcium 746.1mg	0%
Iron 25.7mg	0%
Potassium 1825.6mg	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: 46.4%

Protein: 23.3%

Carbs: 30.2%