Veal Tortellini

Delight your taste buds with this elegant Veal Tortellini, a homemade pasta masterpiece that combines delicate craftsmanship with gourmet flavors. This recipe features tender veal shoulder, sautéed with aromatic onion and garlic, and seasoned with nutmeg and Parmesan cheese for a rich, indulgent filling. The pasta dough is made from scratch, kneaded to perfection, and rolled into thin sheets before being shaped into exquisite tortellini. Cooked in savory chicken broth and garnished with melted butter and extra Parmesan, this dish is a luxurious blend of silky textures and bold, comforting flavors. Perfect for an elevated dinner or a special occasion, this recipe brings Italian tradition to your kitchen with a touch of timeless elegance.

Nutriscore Rating: 66/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 300 grams All-purpose flour
• 3 large Eggs
• 1 teaspoon Salt
• 250 grams Veal shoulder
• 1 small Onion
• 2 medium Garlic cloves
• 50 grams Parmesan cheese
• 0.25 teaspoon Nutmeg
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 30 grams Butter
• 250 milliliters Chicken broth

Directions

Step 1

To make the pasta dough, mound the flour on a clean surface and make a well in the center. Crack the eggs into the well, add the salt, and use a fork to gradually incorporate the flour into the eggs until a dough begins to form.

Step 2

Knead the dough with your hands for about 8-10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

Step 3

For the filling, finely dice the onion and garlic. In a skillet, heat olive oil over medium heat. Add the onions and garlic, sauté until translucent.

Step 4

Add the minced veal to the skillet and cook through, breaking it apart with a spoon. Season with salt, pepper, and nutmeg.

Step 5

Once cooked, remove from heat and let it cool slightly. Stir in the grated Parmesan cheese and mix well.

Step 6

Roll out the dough into thin sheets using a pasta machine or a rolling pin, aiming for about 1/16-inch thickness.

Step 7

Cut the pasta into squares of about 6 cm on each side. Place a small teaspoon of filling in the center of each square.

Step 8

Fold each square into a triangle, pressing the edges to seal. Wrap the triangle around your finger and pinch the ends together to form the tortellini shape.

Step 9

In a large pot, bring the chicken broth to a gentle boil. Add the tortellini in batches and cook until they float to the surface, about 3-4 minutes.

Step 10

In a separate saucepan, melt the butter over low heat.

Step 11

Once all the tortellini are cooked, drain them and serve with a drizzle of melted butter and a sprinkle of additional Parmesan cheese if desired. Serve immediately.

Nutrition Facts

Serving size	(1188.3g)

Amount per serving	% Daily Value*
Calories	2494.8

Total Fat 104.8g	0%
Saturated Fat 40.0g	0%
Polyunsaturated Fat 3.4g
Cholesterol 898.0mg	0%
Sodium 3823.2mg	0%
Total Carbohydrate 248.0g	0%
Dietary Fiber 10.4g	0%
Total Sugars 7.2g
Protein 132.8g	0%

Vitamin D 127.8IU	0%
Calcium 668.3mg	0%
Iron 21.2mg	0%
Potassium 1811.3mg	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: 38.2%

Protein: 21.5%

Carbs: 40.2%