Gluten-Free Tortellini with Cream Sauce
Elevate your pasta night with this heavenly Gluten-Free Tortellini with Cream Sauce, a dish that beautifully marries homemade gluten-free pasta with a luscious, garlicky cream sauce. Crafted from a blend of gluten-free all-purpose flour, tapioca starch, and xanthan gum, the tender tortellini are filled with a rich mixture of ricotta, finely grated Parmesan, fresh spinach, and a hint of nutmeg for depth of flavor. The tortellini are lovingly coated in a velvety sauce made with heavy cream, butter, minced garlic, and a touch of white pepper, creating a comforting and indulgent meal. Perfect for those with dietary restrictions, this recipe ensures no one misses out on the joys of authentic Italian cuisine. Each bite is topped off with a sprinkle of fresh parsley and extra Parmesan for garnish, delivering restaurant-worthy results right in your kitchen. Ready in under two hours, this dish is an impressive gluten-free twist on a traditional favorite that’s perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.25 cup Tapioca starch
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 4 large Eggs
- 1 tablespoon Extra-virgin olive oil
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, finely grated
- 0.5 cup Fresh spinach, chopped
- 0.125 teaspoon Nutmeg
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 0.25 teaspoon White pepper (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, xanthan gum, and salt.
Make a well in the center of the dry ingredients. Crack the eggs into the well and add the olive oil. Gradually mix the wet ingredients into the dry ingredients using a fork until a dough forms.
Transfer the dough to a clean, gluten-free surface and knead for 5-7 minutes until smooth. If the dough is sticky, add a little more flour, 1 tablespoon at a time. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling by mixing ricotta cheese, grated Parmesan, chopped spinach, and nutmeg in a bowl. Set the filling aside.
Divide the rested dough into two portions. Roll out one portion into a thin sheet, about 1/16 inch thick. Use a round cookie cutter (around 3-4 inches in diameter) to cut out small circles.
Place 1 teaspoon of the filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, sealing the edges by pressing gently. Bring the two corners of the half-moon together to form the tortellini shape, pinching firmly to seal. Repeat with remaining dough and filling.
Bring a large pot of salted water to a boil. Cook the tortellini in batches for 3-4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream and stir. Cook for 5 minutes, allowing the cream to thicken slightly. Add Parmesan cheese and a pinch of white pepper, stirring until the cheese melts into the sauce.
Add the cooked tortellini to the skillet and gently toss to coat them in the cream sauce. Cook for an additional 2-3 minutes, allowing everything to blend.
Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.8 g | 255% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1292 mg | 431% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 291.0 g | 106% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 4.3 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2521 mg | 194% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 861 mg | 18% | |
*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.
