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
Scale
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.