Gluten-Free Homemade Beef Tortellini
Delight in the comfort of traditional Italian cuisine with a gluten-free twist in this Gluten-Free Homemade Beef Tortellini recipe. Crafted from scratch, the tender gluten-free pasta is made with a blend of gluten-free flour, xanthan gum, and eggs, delivering a perfectly pliable dough that’s easy to roll and fold. The rich beef filling is seasoned with aromatic garlic, sweet sautéed onions, Parmesan cheese, and a hint of nutmeg for an irresistible bite bursting with savory goodness. This recipe is a labor of love, combining hands-on techniques like kneading, rolling, and shaping tortellini for an authentic homemade touch. Ready in just over an hour, this dish is perfect for a special family dinner or impressing guests. Serve your pillowy tortellini with your favorite pasta sauce, or keep it simple with a drizzle of olive oil and extra Parmesan. Gluten-free pasta making has never been so satisfying—or delicious!
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Recipe Information
Ingredients
- 250 grams Gluten-free flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 4 large Eggs
- 1 tablespoon Olive oil
- 250 grams Ground beef
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 50 grams, grated Parmesan cheese
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter
Instructions
In a large mixing bowl, combine the gluten-free flour, xanthan gum, and salt.
Make a well in the center of the flour and add in the eggs and olive oil.
Using a fork, slowly incorporate the flour into the egg mixture, then knead the dough by hand until it is smooth and elastic. Add a little more flour if the dough is too sticky.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Meanwhile, in a skillet over medium heat, melt butter and sauté the onion and garlic until they are fragrant and translucent.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned.
Remove from heat and let it cool slightly before stirring in the grated Parmesan cheese, nutmeg, and black pepper. Mix well.
After the dough has rested, divide it into four pieces.
Roll out each piece into a thin sheet on a lightly floured surface or using a pasta machine.
Cut the dough into 3-inch squares. Place a teaspoon of the meat filling in the center of each square.
Fold the squares into triangles, pressing the edges firmly to seal. Bring the two outer corners of the triangle together to form a ring shape, pressing the tips together to seal.
Bring a large pot of salted water to a boil and cook the tortellini in batches for about 3-4 minutes or until they float to the top.
Remove the tortellini with a slotted spoon and serve with your favorite sauce or a drizzle of olive oil and grated Parmesan cheese.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 3252 mg | 141% | |
| Total Carbohydrate | 219.0 g | 80% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 7.3 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 675 mg | 52% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
