Italian · Dinner
Little Stuffed Pasta in Broth (Low-Calorie)
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
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
