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gluten free tortellini

Gluten Free Tortellini: How to Make It from Scratch

This gluten-free tortellini recipe delivers soft, delicate pasta filled with a rich and flavorful stuffing. Made from scratch using simple ingredients, this dish is ideal for those avoiding gluten but still craving authentic Italian flavors. Serve with your favorite sauce for a comforting meal the whole family will enjoy!
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Prep Time 40 minutes
Cook Time 5 minutes
Rest Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 200 gluten-free g all-purpose flour
  • 2 large eggs
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 2 tbsp water if needed
For the Filling:
  • 150 ricotta g cheese
  • 50 grated g Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano

Method
 

  1. Prepare the Dough: In a bowl, mix gluten-free flour and salt. Create a well in the center, add eggs and olive oil, then mix until a dough forms. Knead for 5 minutes, wrap in plastic, and let it rest for 30 minutes.
  2. Make the Filling: In a bowl, combine ricotta, Parmesan, salt, black pepper, garlic powder, and oregano. Mix well and set aside.
  3. Roll the Dough: Roll the dough into a thin sheet (about 2mm thick). Use a round cutter to cut circles.
  4. Fill the Tortellini: Place 1/2 teaspoon of filling in the center of each dough circle. Fold in half to form a half-moon, press edges to seal, then wrap around your finger and pinch ends together.
  5. Cook the Tortellini: Bring a pot of salted water to a boil. Drop in tortellini and cook for about 3-5 minutes, or until they float.
  6. Serve: Drain and serve with your favorite sauce, such as marinara or browned butter with sage.

Notes

  • You can substitute ricotta with mashed tofu for a dairy-free option.
  • Be sure to roll the dough thinly to prevent a tough texture.
  • If the dough is too dry, add a little water, one teaspoon at a time.