Gluten-Free Tortellini

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I thought I was going to have to leave the deliciously stuffed pasta behind, but I quickly realized I could make gluten-free tortellini at home with ingredients I already have. Tender pasta stuffed with a creamy filling and ready to top with your favorite sauces, add to soup, or freeze for later. This gluten-free tortellini recipe is easily customizable and the perfect addition to your gluten-free repertoire.

Step-by-step photos can be seen below the recipe card.

Prep Time2

Rest Time30

Total Time2 30

Course: Dinner, Lunch

Cuisine: Italian

Keyword: gluten-free tortellini

Servings: servings (about 35 tortellini)

Author: Julia Elizabeth

Ingredients

Pasta

1½ cup gluten free all purpose flour
3 tbsp tapioca flour
½ tsp salt
1 egg beaten and at room temp
1 tbsp olive oil
⅓ cup and 1 tablespoon water

Filling

½ cup ricotta
¼ cup Parmesan
1 tbsp fresh basil finely chopped
½ tsp salt
⅛ tsp black pepper

Instructions

In a medium bowl, stir together your gluten free flour, tapioca flour, and salt. Then add in the egg, oil, and water and knead everything together with your hands. The dough will be slightly sticky and tacky, but shouldn't be impossible to work with. The flour will continue to absorb the moisture as you work with it and as it sits.
Lightly flour a clean work surface and knead your pasta dough for 5 minutes. Try to use as little flour as possible. The pasta should be smooth and less sticky after kneading. Cover in plastic wrap and let rest for 30 minutes.
While your pasta is resting, mix together your filling by combining the ricotta, Parmesan, basil, salt and pepper in a small bowl. Fill another small bowl with a little bit of water for later and set aside.
Once your pasta has finished resting, divide your dough in half and wrap the half you’re not using back in the plastic wrap so it doesn’t dry out.
Roll out your dough using a rolling pin on a very lightly floured surface until it is about ⅛ of an inch thick. You don’t want it to be too thin that it tears when folding, but if you make it too thick your dough will be chewy. Note that the more flour you use, the harder the pasta will be to work with. A moist pasta is a soft pasta and makes for easy folding, but the drier it gets, the easier it is to tear and crack.
Use a 2¾ inch round cookie or biscuit cutter to cut as many circles as possible and carefully stack your circles and cover with a damp paper towel or linen. Re-roll any scraps and repeat the process as many times as needed. Once finished, use your other half of pasta dough set aside earlier and repeat the process.
Once you have all your pasta circles cut out, fill and fold your circles one by one. Place one of your pasta circles in the palm of your hand and use a ½ teaspoon to measure out your filling and place it in the middle of the pasta round.
Dip your finger in the little bowl of water you set aside earlier and lightly wet the edge of your pasta. This will help glue the pasta shut.
Carefully fold the pasta circle over itself and the filling, forming it into a half circle and pinch the middle of the edge closed with your thumb and index finger. Continue sealing the edge of the pasta all the way around, making sure to gently press any air around the filling out before sealing the edges.
With your thumb, make an indention in the edge of the pasta where the filling is and carefully bring the two corners of the half circle together, wetting one of the edges with your finger so that when you press them together, they stick. This will turn your pasta into a circle once again. Set aside and repeat the process for all your pasta rounds. This will take some practice to get the hang of. See photos for visuals.
Use right away or lay on a baking tray and cover with plastic wrap and freeze. To eat, boil fresh pasta until tender, about 4-6 minutes. Frozen pasta will take a few minutes longer.

Notes

Use fresh basil for fresher flavor.

Nutrition