Vegetarian Veal Tortellini

Delight in the rich flavors of **Vegetarian Veal Tortellini**, a plant-based twist on a classic Italian favorite! This elegant dish features handmade pasta, crafted from a blend of all-purpose and semolina flours, encasing a creamy, savory filling made with a plant-based "veal" substitute, fresh spinach, ricotta cheese, and a hint of nutmeg. Each tender tortellini is cooked to perfection and bathed in a luscious sage-infused butter sauce, delivering a mouthwatering balance of indulgence and freshness. With just 45 minutes of prep time, this recipe is perfect for a dinner party centerpiece or a cozy meal at home. Serve it hot and garnish generously with Parmesan cheese for a restaurant-quality finish. Whether you're vegetarian or simply exploring plant-based options, this tortellini recipe is sure to impress with its authentic flavor and gourmet appeal!

Nutriscore Rating: 66/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 1 cup Semolina flour
• 0.5 teaspoon Salt
• 3 large Eggs
• 1 tablespoon Olive oil
• 1 cup Plant-based ground 'veal' substitute
• 1 cup Fresh spinach
• 0.5 cup Ricotta cheese
• 0.25 cup Parmesan cheese
• 0.25 teaspoon Nutmeg
• 0.25 teaspoon Black pepper
• 3 tablespoons Butter
• 5 whole Fresh sage leaves

Directions

Step 1

In a large bowl, combine the all-purpose flour, semolina flour, and salt. Create a well in the center, and add the eggs and olive oil.

Step 2

Gradually mix the flour into the eggs using a fork, then knead the dough by hand for about 8-10 minutes until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Step 3

While the dough is resting, prepare the filling. In a skillet, cook the plant-based ground 'veal' substitute over medium heat for 4-5 minutes until browned. Remove from heat and set aside to cool.

Step 4

In a food processor, blend the cooked plant-based 'veal', fresh spinach, ricotta cheese, Parmesan cheese, nutmeg, and black pepper until the mixture is smooth. Transfer the mixture to a bowl and refrigerate until ready to use.

Step 5

After the dough has rested, divide it into four portions. Roll out each portion into a thin sheet (about 1/16 inch thick) using a pasta roller or rolling pin.

Step 6

Use a 3-inch round cutter to cut circles out of the dough sheets. Place about 1 teaspoon of filling in the center of each circle.

Step 7

Fold the dough circle into a half-moon shape, sealing the edges by pressing firmly. Bring the corners of the folded edge together to form a tortellini shape. Repeat with the remaining dough and filling.

Step 8

Bring a large pot of salted water to a boil. Cook the tortellini in batches for 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.

Step 9

In a small skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for 1-2 minutes until fragrant.

Step 10

Toss the cooked tortellini in the sage butter and serve immediately, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(1016.6g)

Amount per serving	% Daily Value*
Calories	2757.0

Total Fat 107.3g	0%
Saturated Fat 45.5g	0%
Polyunsaturated Fat 2.4g
Cholesterol 754.3mg	0%
Sodium 2627.4mg	0%
Total Carbohydrate 320.5g	0%
Dietary Fiber 18.5g	0%
Total Sugars 4.3g
Protein 123.2g	0%

Vitamin D 129.7IU	0%
Calcium 989.6mg	0%
Iron 23.8mg	0%
Potassium 1522.8mg	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: 35.2%

Protein: 18.0%

Carbs: 46.8%