Italian · Dinner
Little Stuffed Pasta in Broth
Small handmade pork tortellini simmer in light, skimmed chicken broth with carrot, celery, and nutmeg. The pork filling is bound with parmesan and egg white, delivering a clean, savory bowl that stays satisfying without heavy butter or cream.
$5
35 minsPrep
25 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
368Calories
34.2gProtein
10.2gFat
36.8gCarbs
2.3gSugar
2.4gFiber
811mgSodium
168mgChol
4.1gSat Fat
625mgPotassium
315mgCalcium
3.1mgIron
1.2mcgVitamin B12
3.8mgVitamin C
Goes well with
Pinot Grigio
local
Sparkling Water with Lemon (Acqua Frizzante al Limone)
international
low-calorie
low-calorie
Instructions
1
Prep
Mince pork tenderloin and mix with half the parmesan, egg white, nutmeg, salt, and pepper until tacky and combined.
2
Knead flour into a smooth, firm pasta dough for about 5 minutes by hand until it springs back when pressed.
3
Rest
Wrap dough in plastic and let sit at room temperature for 20 minutes until relaxed.
4
Build
Roll dough thin on a floured counter, cut into 1.5-inch squares, and spoon a small dot of filling onto each square.
5
Heat olive oil over medium-low for 2 minutes, then add carrot, celery, and onion and cook for 5 minutes until softened.
6
Simmer chicken stock over medium heat for 5 minutes until fragrant, then slide tortellini into broth and cook for 4 to 5 minutes until they float and pasta is tender.
7
Stir in remaining parmesan and adjust salt and pepper to taste.
8
Plate
Ladle broth and tortellini into a warmed bowl and scatter parsley over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g pork tenderloin
- 2/3 cup86g all-purpose flour
- 3 oz86g parmesan, divided
- 22 small egg white
- 1/4 tsp1/4 tsp ground nutmeg
- 3 cups720ml chicken stock
- 11 small carrot
- 22 small celery stalk
- 2 tbsp2 tbsp onion
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
