Gluten-Free Tortellini with Pesto
Elevate your pasta night with this irresistible Gluten-Free Tortellini with Pesto recipe, a dish that combines homemade gluten-free pasta with a creamy ricotta and Parmesan filling, all tossed in a vibrant, herbaceous pesto sauce. Crafted with a blend of gluten-free flour and tapioca starch, the tender tortellini wraps are made from scratch and deliver the perfect texture while accommodating dietary needs. The pesto, featuring fresh basil, garlic, pine nuts, and extra virgin olive oil, adds a burst of flavorful freshness that perfectly complements the cheesy filling. Ready in just over an hour, this recipe is a delightful combination of Italian tradition and modern gluten-free innovation. Serve with a sprinkle of Parmesan for an elegant dish that’s ideal for special occasions or a comforting dinner any night of the week! Perfect for gluten-free pasta lovers and fans of hearty Italian cuisine.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour mix (with xanthan gum)
- 0.25 cups Tapioca starch
- 3 pieces Large eggs
- 1 tablespoon Olive oil
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 2 cups Fresh basil leaves
- 2 pieces Garlic cloves
- 0.25 cups Pine nuts
- 0.5 cups Extra virgin olive oil (for pesto)
- 1 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Water (as needed for pasta dough)
Instructions
In a large bowl, combine the gluten-free all-purpose flour mix and tapioca starch. Form a well in the center of the flour mixture.
Crack the eggs into the well and add 1 tablespoon of olive oil. Using a fork or your hands, slowly incorporate the flour into the eggs until a dough begins to form.
Knead the dough on a lightly floured surface for about 5 minutes until it is smooth. Add 1-2 tablespoons of water if the dough is dry or crumbly.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
While the dough rests, prepare the filling. In a medium bowl, mix the ricotta cheese and grated Parmesan cheese. Season with a pinch of salt and pepper, then set aside.
To make the pesto, combine basil leaves, garlic cloves, pine nuts, and a pinch of salt in a food processor. Blend until finely chopped. With the processor running, slowly drizzle in 0.5 cups of extra virgin olive oil until the pesto is smooth. Set aside.
Once the dough has rested, roll it out on a floured surface to about 1/16-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles of dough.
Place 1 teaspoon of the ricotta filling in the center of each dough circle. Fold the circle in half to form a semi-circle, pressing the edges to seal. Bring the two pointed edges of the semi-circle together to form a tortellini shape, pinching them to seal.
Bring a large pot of salted water to a boil. Cook the tortellini in batches for about 3-4 minutes or until they float to the surface.
Drain the cooked tortellini and toss them gently with the pesto sauce.
Serve immediately with an additional sprinkle of grated Parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
3257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 3515 mg | 153% | |
| Total Carbohydrate | 268.6 g | 98% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 5.1 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1640 mg | 126% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 944 mg | 20% | |
*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.
