Heart-Healthy Veal Tortellini

Indulge in the comforting flavors of Heart-Healthy Veal Tortellini, a dish that masterfully blends wholesome ingredients with gourmet flair. This recipe features tender, lean ground veal combined with creamy low-fat ricotta and a hint of nutmeg, all wrapped in delicate, homemade whole-wheat pasta. Simmered in a flavorful, low-sodium chicken broth with vibrant baby spinach, it’s a heart-smart twist on a classic Italian favorite. Perfect for a healthy dinner, this protein-packed meal is rich in nutrients, lower in sodium and fats, yet bursting with authentic flavor. Garnish with freshly grated Parmesan and parsley for an elegant touch that will delight your taste buds. Perfect for family dinners or date nights, this nutritious recipe brings the best of comfort food and healthy eating to your table.

Nutriscore Rating: 77/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 300 grams Lean ground veal
• 2 cups Whole-wheat flour
• 1 tablespoon Extra-virgin olive oil
• 2 pieces Large eggs
• 1 cup Low-sodium chicken broth
• 1 cup Low-fat ricotta cheese
• 2 tablespoons Grated Parmesan cheese
• 1 cup Fresh baby spinach
• 2 pieces Garlic cloves, minced
• 0.25 teaspoon Ground nutmeg
• 0.5 teaspoon Freshly cracked black pepper
• 0.25 teaspoon Salt
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a mixing bowl, combine whole-wheat flour and a pinch of salt. Make a well in the center and crack the eggs into it. Slowly mix the eggs into the flour, kneading until a dough forms. Add a small amount of water if the dough is too dry. Cover with a damp towel and let rest for 20 minutes.

Step 2

Heat the olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant. Add the ground veal and cook until browned. Stir in nutmeg, black pepper, and a pinch of salt. Allow the mixture to cool slightly.

Step 3

In a separate bowl, combine the cooked veal, low-fat ricotta cheese, grated Parmesan, and chopped parsley. Mix until well combined.

Step 4

Roll out the dough on a floured surface as thin as possible. Cut into 2-inch squares or use a round cutter to make circles.

Step 5

Place a small spoonful of the veal and ricotta mixture in the center of each dough piece. Fold the dough over into a triangle (or half-moon if using a round cutter) and press the edges to seal. Bring the corners together to form a tortellini shape. Repeat with all the dough and filling.

Step 6

Bring a large pot of water to a boil and cook the tortellini for 3–4 minutes, or until they float to the surface. Drain and set aside.

Step 7

In a saucepan, heat the low-sodium chicken broth over medium heat. Add the baby spinach and cook until wilted.

Step 8

To serve, ladle the cooked tortellini into bowls and spoon the broth and spinach over them. Garnish with additional Parmesan cheese and fresh parsley if desired.

Nutrition Facts

Serving size	1198.3 grams (1198.3g)

Amount per serving	% Daily Value*
Calories	2043

Total Fat 75.60g	97%
Saturated Fat 29.70g	149%
Polyunsaturated Fat NaNg
Cholesterol 716mg	239%
Sodium 1429mg	62%
Total Carbohydrate 195.90g	71%
Dietary Fiber 31.80g	114%
Total Sugars 2.80g
Protein 153.00g	306%

Vitamin D 80IU	400%
Calcium 1008mg	78%
Iron 16mg	86%
Potassium 2453mg	52%

*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: 32.8%

Protein: 29.5%

Carbs: 37.7%