Introduction in Alex Guarnaschelli’s Style:
There’s something incredibly satisfying about making fresh pasta from scratch, and when you make gluten-free tortellini, it’s even more rewarding. Soft, tender, and stuffed with creamy, flavorful filling, this tortellini proves that going gluten-free doesn’t mean giving up on amazing pasta.
This recipe uses a carefully balanced gluten-free flour blend, ensuring the pasta dough is pliable and easy to work with, while still having that perfect chewy bite. And the best part? You can fill these little pillows of joy with anything you like—from classic ricotta and spinach to a rich, cheesy butternut squash filling.
Making homemade tortellini is a labor of love, but trust me—one bite of this fresh, homemade pasta, and you’ll wonder why you ever settled for store-bought.
Recipe Resume in Todd Wilbur’s Style:
This Homemade Gluten-Free Tortellini brings back the joy of fresh pasta, even for those avoiding gluten! With a perfectly tender and chewy dough, these little pasta pillows are easy to roll, shape, and fill with your favorite ingredients.
This recipe includes a simple yet foolproof gluten-free pasta dough, with tips to ensure your tortellini hold their shape while cooking. Serve them with butter, sage, marinara, or a light cream sauce—and get ready for a pasta experience that’s just as good as traditional tortellini (if not better)!
Exciting Story:
The first time I tried making gluten-free pasta, I was convinced it would fall apart, be too dry, or just taste “off.” But after testing different flour blends, rolling techniques, and fillings, I finally found the perfect balance—a dough that’s stretchy, pliable, and holds together beautifully.
When I served it to my family, no one even realized it was gluten-free. My husband (a pasta purist) took one bite and said, “Wait… this is homemade? And gluten-free?!” That’s when I knew—I had cracked the code for incredible gluten-free tortellini.
Why You’ll Love This Gluten-Free Tortellini
🍝✨ Tender, Chewy & Customizable!
✔ The perfect gluten-free pasta dough—soft, flexible & easy to work with.
✔ Fills & shapes just like traditional tortellini!
✔ Can be made dairy-free with simple swaps.
✔ Pairs beautifully with butter, marinara, or cream sauce.
✔ A fun, satisfying kitchen project—totally worth the effort!
Cuisine: Italian / Gluten-Free
Tips for the Best Gluten-Free Tortellini
✔ Use a flour blend with xanthan gum – This helps the dough stay flexible and easy to shape.
✔ Let the dough rest – This improves texture and makes rolling easier.
✔ Keep the dough covered – Gluten-free dough dries out fast, so wrap it in plastic when not in use.
✔ Seal the tortellini well – Press out air pockets to prevent bursting while boiling.
✔ Cook in gently boiling water – A rapid boil can break the pasta apart.
Substitutions and Variations
🔹 Dairy-Free? – Use dairy-free ricotta and vegan Parmesan.
🔹 Want a meat filling? – Swap ricotta for a mix of ground chicken and Parmesan.
🔹 Make it herby! – Add chopped basil or spinach to the filling.
🔹 No tapioca starch? – Use arrowroot starch instead.
Make a Healthier Version
✅ Use almond flour – Swap part of the flour for almond flour for a nutty flavor.
✅ Skip the cheese – Use a filling of mashed sweet potatoes & herbs for a dairy-free option.
✅ Go high-protein – Add an extra egg yolk for a richer dough.
Closing in Todd Wilbur’s Style:
And there you have it—Homemade Gluten-Free Tortellini that’s tender, flavorful, and just as satisfying as traditional pasta! With a little patience and a few simple ingredients, you can enjoy fresh, homemade tortellini—gluten-free and absolutely delicious!
Serve it with butter and sage, marinara, or your favorite sauce, and get ready for a pasta night like no other!
Relevant Categories:
- Gluten-Free Recipes
- Homemade Pasta
- Comfort Food Classics
- Italian-Inspired Meals
Tags:
- Gluten-Free Tortellini Recipe
- Homemade GF Pasta
- Best Gluten-Free Italian Recipes
- Fresh Pasta with Ricotta Filling
Homemade Gluten-Free Tortellini
Description
This Homemade Gluten-Free Tortellini brings back the joy of fresh pasta, even for those avoiding gluten! With a perfectly tender and chewy dough, these little pasta pillows are easy to roll, shape, and fill with your favorite ingredients.
Ingredients
For the Gluten-Free Pasta Dough:
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- ½ cup tapioca starch (for elasticity)
- ½ teaspoon salt
- 2 large eggs
- 1 tablespoon olive oil
- 1–2 tablespoons water (as needed)
For the Classic Ricotta Filling:
- ¾ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, but enhances flavor!)
- 1 egg yolk
Instructions
tep 1: Make the Gluten-Free Pasta Dough
- In a large bowl, whisk together gluten-free flour, tapioca starch, and salt.
- Make a well in the center and add eggs and olive oil.
- Use a fork to slowly incorporate the flour into the eggs, mixing until a dough starts to form.
- Knead the dough on a floured surface for 5-7 minutes, until smooth and pliable. If it’s too dry, add 1 tablespoon of water at a time until it comes together.
- Wrap in plastic wrap and let rest for 30 minutes (this helps with elasticity!).
Step 2: Make the Ricotta Filling
- In a bowl, mix together ricotta, Parmesan, salt, pepper, nutmeg, and egg yolk until smooth.
- Cover and refrigerate while you roll out the pasta.
Step 3: Roll & Cut the Dough
- Roll out the dough as thin as possible (about ⅛ inch thick). You can use a pasta machine or rolling pin.
- Cut out 2-inch circles using a cutter or the rim of a glass.
Step 4: Fill & Shape the Tortellini
- Place ½ teaspoon of filling in the center of each circle.
- Lightly wet the edges with water, then fold the circle in half to form a semi-circle, pressing the edges to seal.
- Take the two corners and bring them together, pressing to form a tortellini shape.
- Place the shaped tortellini on a floured baking sheet while you finish the batch.
Step 5: Cook & Serve
- Bring a pot of salted water to a gentle boil (not a rolling boil—gluten-free pasta is delicate!).
- Drop in the tortellini and cook for 2-3 minutes, or until they float to the top.
- Drain and toss with butter, sage, marinara, or your favorite sauce.
