Whole30 Veal Tortellini
Indulge in the wholesome and comforting flavors of this Whole30 Veal Tortellini, a grain-free and dairy-free twist on the beloved Italian classic. This recipe features a tender almond and tapioca flour-based pasta dough, wrapped around a savory filling of perfectly seasoned ground veal, garlic, onion, and fresh parsley. Carefully folded into elegant tortellini shapes, each bite is bursting with rich and satisfying flavor. Simmered in a light, tangy tomato sauce enhanced with coconut aminos, this dish is as elegant as it is nutritious. Ready in under an hour, this recipe is perfect for Whole30 enthusiasts looking for a gourmet meal that aligns with their goals. Serve it with a sprinkle of fresh parsley for a restaurant-quality presentation that feels like pure comfort on a plate!
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Ingredients
- 2 cups Almond flour
- 0.5 cups Tapioca flour
- 2 large Eggs
- 2 tablespoons Extra virgin olive oil
- 0.5 pounds Veal ground meat
- 2 cloves Garlic
- 0.5 medium Onion
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Arrowroot starch
- 1 cup Pureed tomato
- 0.25 cup Water
- 1 tablespoon Coconut aminos
Directions
Step 1
1. Start by preparing the pasta dough. In a large mixing bowl, combine almond flour, tapioca flour, 1/2 teaspoon of salt, and arrowroot starch.
Step 2
2. Add the eggs and one tablespoon of olive oil to the dry ingredients. Mix until a cohesive dough forms, kneading lightly with your hands if needed. Wrap the dough in plastic wrap and let rest for 10 minutes.
Step 3
3. While the dough rests, prepare the veal filling. Heat the remaining tablespoon of olive oil in a skillet over medium heat.
Step 4
4. Mince the garlic and dice the onion finely. Add them to the skillet and sauté for 2-3 minutes until fragrant.
Step 5
5. Add the ground veal to the skillet, breaking it up with a spatula. Cook until no longer pink, about 5-6 minutes.
Step 6
6. Stir in chopped parsley, remaining salt, black pepper, and coconut aminos. Cook for another 1-2 minutes, then remove from heat and let the filling cool completely.
Step 7
7. Roll out the dough between two sheets of parchment paper until thin but not too fragile, about 1/8-inch thick.
Step 8
8. Using a round cutter (around 3 inches in diameter), cut the dough into circles.
Step 9
9. Place a small spoonful of the veal filling in the center of each circle. Fold the circle in half to form a half-moon and press the edges gently but firmly to seal.
Step 10
10. Bring the corners of the folded dough together and pinch to form the tortellini shape. Repeat with the remaining dough and filling.
Step 11
11. In a pot of boiling, salted water, gently drop the tortellini in batches and cook for 2-3 minutes until they float to the top.
Step 12
12. For the sauce, heat the pureed tomato and water in a small saucepan over medium heat. Let simmer for 5 minutes, stirring occasionally.
Step 13
13. Serve the cooked tortellini with the tomato sauce spooned over the top. Garnish with extra parsley if desired.
Nutrition Facts
| Serving size | (1022.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2331.5 |
| Total Fat 161.2g | 0% |
| Saturated Fat 24.0g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 544.4mg | 0% |
| Sodium 3855.6mg | 0% |
| Total Carbohydrate 133.2g | 0% |
| Dietary Fiber 25.9g | 0% |
| Total Sugars 26.6g | |
| Protein 117.2g | 0% |
| Vitamin D 209.0IU | 0% |
| Calcium 602.3mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 1612.9mg | 0% |
Source of Calories