Vegetarian Homemade Beef Tortellini

Delight in the comforting charm of Vegetarian Homemade Beef Tortellini, a creative twist on the classic Italian dish that’s perfect for plant-based eaters. This recipe features tender, hand-rolled pasta pockets filled with a savory blend of meatless crumbles, creamy ricotta, Parmesan, fresh spinach, and a hint of nutmeg for warmth. The pasta dough is made from scratch, lending an authentic, rustic texture, while the marinara sauce topping brings vibrant flavors to every bite. With just the right touch of fresh basil and garlic-sautéed filling, this dish delivers both hearty satisfaction and gourmet flair. Ideal for a cozy family dinner or an indulgent weekend project, this vegetarian tortellini is a celebration of handmade, wholesome cooking at its finest.

Nutriscore Rating: 70/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 units Large eggs
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 1 cup Meatless crumbles
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Nutmeg
• 1 cup Fresh spinach, chopped
• 2 tablespoons Unsalted butter
• 1 unit Garlic clove, minced
• 2 tablespoons Fresh basil, chopped
• 2 cups Marinara sauce
• 1 tablespoon Water

Directions

Step 1

Start by making the pasta dough. On a clean surface, make a mound with the flour and create a well in the center. Add the eggs, olive oil, and salt into the well.

Step 2

Using a fork, slowly whisk the eggs, gradually incorporating flour starting from the inner rim of the well. Continue until the dough begins to come together.

Step 3

Knead the dough by hand for about 10 minutes until it is smooth and elastic. If the dough is sticky, add a little more flour.

Step 4

Wrap the dough in plastic wrap and set aside to rest at room temperature for at least 30 minutes.

Step 5

For the filling, heat a skillet over medium heat and add the butter. Once melted, add the minced garlic and sauté for 1 minute.

Step 6

Add the meatless crumbles and chopped spinach to the skillet. Cook until the spinach has wilted and the crumbles are heated through. Transfer to a bowl and let cool slightly.

Step 7

Mix in the ricotta cheese, Parmesan, black pepper, nutmeg, and half of the chopped basil with the cooked mixture until well combined. Set aside.

Step 8

Divide the rested dough into four pieces. Roll one piece out on a floured surface using a rolling pin or pasta maker until it's about 1/16 inch thick. Keep the remaining dough wrapped to prevent it from drying out.

Step 9

Cut the rolled-out dough into 3-inch squares. Place a teaspoon of filling in the center of each square.

Step 10

Dampen the edges of the squares with a bit of water, then fold each square into a triangle, pressing out any air and sealing the edges tightly.

Step 11

Bring the two corners of the folded triangle together and press to seal, forming a tortellini shape. Repeat with the remaining squares and dough.

Step 12

Bring a large pot of salted water to a boil and cook the tortellini for about 3-4 minutes or until they float to the surface.

Step 13

In another saucepan, warm the marinara sauce over medium heat.

Step 14

Drain the tortellini and gently toss with the marinara sauce to coat.

Step 15

Serve immediately, garnished with the remaining fresh basil.

Nutrition Facts

Serving size	(1524.6g)

Amount per serving	% Daily Value*
Calories	2359.1

Total Fat 109.6g	0%
Saturated Fat 48.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 810.8mg	0%
Sodium 5123.8mg	0%
Total Carbohydrate 245.7g	0%
Dietary Fiber 23.5g	0%
Total Sugars 13.7g
Protein 117.9g	0%

Vitamin D 120IU	0%
Calcium 1837.8mg	0%
Iron 21.9mg	0%
Potassium 1646.4mg	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: 40.4%

Protein: 19.3%

Carbs: 40.3%