Italian · Dinner
Fried Stuffed Pasta Pockets (Low-Calorie)
Lean beef simmered with tomato, garlic and oregano fills fresh pasta squares, sealed and oven-baked with a panko crust until golden, then served with warm tomato sauce for dipping.
$4
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
365Calories
30.8gProtein
11.8gFat
37.2gCarbs
4.9gSugar
2.8gFiber
631mgSodium
159mgChol
4.6gSat Fat
621mgPotassium
203mgCalcium
4.7mgIron
2mcgVitamin B12
6.2mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Mince the garlic and measure the lean beef, canned tomatoes, flour, egg, ricotta and Parmesan on the counter.
2
Simmer the beef and garlic over medium heat for 5 minutes until no pink remains; add canned tomatoes, oregano, salt and pepper, then simmer for 6 minutes.
3
Cool the beef filling on a plate for 10 minutes until it stops steaming before stuffing the pasta.
4
Roll the flour-and-egg dough thin on a floured counter, cut into four 3-inch squares, stuff with beef filling and ricotta, fold, seal edges with a fork.
5
Brush pockets with egg wash, coat with panko and Parmesan, arrange on a baking tray, spray with olive oil, and bake at 425F for 12 minutes until crisp and golden.
6
Plate
the pockets with warm canned tomatoes alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean beef ground beef
- 4 cloves4 cloves garlic
- 3.6 oz50g, about 1/4 cup canned tomatoes
- 1 tsp1 tsp dried oregano
- 2/3 cup90g all-purpose flour
- 22 small eggs
- 2 tbsp30g ricotta cheese
- 2 tbsp14g grated Parmesan
- 1/2 cup50g panko breadcrumbs
- 2 tsp2 tsp olive oil
- 1/2 cup120g canned tomatoes, for dipping sauce
- salt, to taste
- black pepper, to taste
